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) parsnips, peeled and quartered
  • 2 tablespoons olive oil
  • 50 g (2 oz) unsalted butter
  • 2 tablespoons clear honey
  • Salt and freshly ground black pepper

Method

Pre-heat the oven to 220°C/425°F/gas 7.

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 roast them in the pre-heated oven for 20 minutes, turning occasionally. Pour the honey over the parsnips and carefully turn them, making sure they have all been covered. Season and put back in the oven for 5 minutes. The parsnips will now be tender and sweet. Stir them in a serving dish and spoon some of the honey glaze from the pan over the top to finish.

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