Honey And Mustard Parsnips Recipes

HONEY & MUSTARD GLAZED PARSNIPS

Steps:

• Preheat the oven to 400°F.
• Peel parsnips and halve lengthways.
• Place in a roasting dish with the olive oil and stir well to coat.
• Season and roast for 40-45 mins or until the parsnips are soft and golden.
• Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.

CRISP HONEY MUSTARD PARSNIPS

Steps:

• Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
• Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

MUSTARD AND HONEY GLAZED PARSNIPS

Steps:

• Peel the parsnips, cut in preferred size and remove the hard core from the center.
• Preheat the oven to 400 degrees F.
• Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
• In the meantime put a roasting tray with the oil in the oven to preheat.
• When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
• Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
• Take the parsnips from the oven and brush them with the glaze.
• Roast for another 8 to 10 minutes.

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Steps:

• Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
• Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.