Honey-Roasted Parsnips

• 1.5 kg young parsnips
• 100 g beef dripping
• 3 tbsp<

If the skins of the parsnips are clean they need not be peeled. Otherwise, top and tail, peel and quarter them lengthways. Remove the hard core that runs down the centre and can be a little woody.

Preheat the oven to 200°C/gas mark 6. Blanch the parsnips in boiling, salted wate