Mark Hix

Honey-roasted parsnips

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

This is the perfect accompaniment to a roast. Lots of people don’t like parsnips for some reason. What a shame – they have a delicious natural fluffy texture and sweet flavour.

Ingredients

  • 700–800 g (1½-1¾ lb) parsnips
  • 65–75 g (2½-3

Method

  1. Top and tail the parsnips. If the skins are clean they don’t need to be peeled, otherwise peel them. Quarter the parsnips lengthways and remove the hard core which runs down the centre. Cook the parsnip quarters in boiling salted water for 5 minutes, drain in a colander and leave to cool.
  2. Preheat the oven to