Caramelised parsnips

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Parsnips readily take up sweet flavours, so it is easy to vary this dish. Try maple syrup instead of honey or substitute sesame oil or a nut oil for the butter. For a sweet-sour note, add a splash of sherry vinegar. Young parsnips can be brushed with the glaze and finished under the grill.


  • 500 g parsnips, peeled and halved lengthways
  • 60 g butter
  • salt and freshly ground


Preheat the oven to 180°C/350°F/gas mark 4. Blanch the parsnips in boiling water for 3–5 minutes, depending on their age. Drain and cut into thick slices. Lighly butter a wide ovenproof dish and put in the parsnips in 1 layer. Season them with salt, pepper and ginger. Heat the r