Roast Parsnips With Honey And Nutmeg Recipes

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

HONEY-ROASTED PARSNIPS

Steps:

• Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
• Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.

ROAST PARMESAN PARSNIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
• Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.

ROAST PARSNIPS WITH SOY, HONEY AND ORANGE

Steps:

• Preheat oven to 200°C / 400°F.
• Pour oil into a roasting pan and put in oven to heat.
• Add parsnips to hot oil, season if desired and roast for 20 minutes.
• Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
• Serve with and remaining juices poured over.

ROAST PARSNIPS WITH SESAME AND HONEY

Steps:

• Preheat the oven to 350°F (180°C). Bring a pan of water to a boil. Peel the parsnips, cut them in half lengthwise, and then into fat chunks. When the water boils, lower them in and simmer for ten minutes, until they show early signs of tenderness. Remove from the heat and drain.
• Pour a glug of oil into a roasting pan, add the drained parsnips, and toss them with sea salt, pepper, and some chopped needles of rosemary. A tablespoon or so will do. Roast for about forty minutes, turning them in the pan occasionally, so that they end up with a pale, golden crust on all sides. In a dry, shallow pan, lightly brown the sesame seeds. They will take barely a minute or so to color.
• Put the honey into a small bowl and whisk in the vinegar, peanut oil, and sesame oil with a small grinding of salt and black pepper. Remove the parsnips from the oven and immediately toss them in the honey dressing, scattering over the toasted sesame seeds as you go.

ROASTED PARSNIPS WITH THYME

Steps:

• Preheat the oven to 425°F. Peel the parsnips and cut them into 2-inch lengths. Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole. You want all the pieces to be about the same size. Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all the pieces evenly. Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.