Prue Leith

Roast Parsnips

Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Cooking for Friends
Cooking for Friends

By Prue Leith

Published 1978

  • About

Parsnips can take longer to roast than the meat with which they are to be served. For this reason I generally boil them for a few minutes first.

Ingredients

  • 675 g/1½ lb peeled parsnips, cut in half lengthways
  • 50 g/2

Method

Set the oven to moderately hot (200°C, 400°F, Gas Mark 6). Boil the parsnips in salted water for 10 minutes, then drain them. Melt the butter in a roasting tin and turn the parsnips in this. Pour over the honey and sprinkle with salt and pepper.

Roast in the oven, basting and turning occasionally until brown and tender - about 20 minutes, depending on the size of the parsnips.

I