Turn This Humble Vegetable Into Something Resembling A Dessert!

Parsnips are undeservedly unloved in the world of vegetables. They don’t have the sweetness or striking colour of a carrot, nor do they have the versatility of the potato. You may immediately dismiss them as being bland, but you’d be wrong …

My honey roasted parsnip recipes takes this humble vegetable and transforms it into something you would class more as a dessert or a delicious snack! This recipe will ensire that your honey roasted parsnips are crunchy on the outside, fluffy on the inside and sweet all over!

Best of all, you can make these honey roasted parsnips ahead of time, put them in the fridge overnight and re-heat the parsnips the next day. In essence, this is the perfect side for Christmas or any Sunday Roast!

If you have vegan guests, swap out the vegetable oil for maple or guava syrup.

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>Ingredients:

Approximately 5 parsnips

3 tbsp. Vegetable oil (or maple syrup/guava syrup if vegan!)

3 tbsp. Honey

A good pinch of salt

>Serves:

3-4 people, but you can double the ingredients for more.

>Time:

5 minutes to prep, 35-40 minutes to cook at 190C (375F).

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>Method:

1. Prepare your parsnips by washing, peeling and removing the top and bottom (topping and tailing) the vegetables.

2. Cut your parsnips in half width-wise, then cut the two sections length-wise. If you have a particularly large piece after your second cut, cut this piece again length-wise. You’re aiming for all your parsnip pieces to be similar in size!

3. Place your parsnips in a deep pan and cover with plenty of boiling water. Add a good pinch of salt and turn your stove onto maximum heat.

4. Into a roasting pan, add 3 tablespoons of vegetable oil and 3 tablespoons of runny honey. Give that a little mix together! At the same time, preheat your oven to 190C (375F).

5. After a few minutes, check that the parsnips yield to your fork. We don’t want them to be too soft at this stage. Drain your parsnips in a colander and then place the colander back over the pan you’ve been using. The steam will help dry the parsnips and ensure a nice, crispy exterior!

6. Tip the parsnips into your roasting pan and turn them to ensure they are thoroughly covered in the honey sauce. Spread them out in the pan so no pieces overlap and sprinkle a little more salt!

7. Bake for 20 minutes. Remove from the oven, toss the parsnip pieces and bake again for a further 15-20 minutes.

8. Serve and enjoy!

If you’d like to see a video demonstration on how to make these honey roasted parsnips, or would like to know how to store/reheat them, be sure check out my video below!!

> https://www.youtube.com/watch?v=hhikC8uxts4

If you have any questions, feel free to leave a comment! :)

Dani, Gordon and Kiki – Black Cat Kitchen

More info: youtube.com