Caramelised parsnips


Preparation info

  • Serves


    • Difficulty


Appears in

Winter Food

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 black pepper
  • good pinch of ground ginger
  • 2 tablespoons honey


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 remaining butter in a small pan, add the honey and let it bubble up. Drizzle the liquid over the parsnips, transfer the dish to the oven and bake for 10–12 minutes until the parsnips are tender and glazed.

These parsnips go well with Cuban Roast Pork and Guinea Fowl with Blackberry Sauce.