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Roast Parsnips with Honey
- Serves
6
- Difficulty
Easy
By Gary Rhodes
Published 1994
Parsnips are a vegetable that are far too often ignored. When roasted, they’re always crisp, sweet and tender, and I find these parsnips eat particularly well with roast lamb.
Ingredients
900 g 2 lb 2 tablespoons
Method
If the parsnips have slightly woody centres, cut these out before cooking.
Pre-heat a roasting tray on top of the stove and add the olive oil and butter. Fry the parsnips in the oil until golden brown on all sides then
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