Honey Roasted Parsnips
This recipe shows you how to knock up some tasty honey glazed parsnips. They are easy to make and go spot on with any roast – lamb, chicken or beef.
The best part is that you can parboil them along with your roast spuds and roast the lot together – or throw in some garlic carrots while you are at it.
No need for extra pans or trays either, so less washing up to do afterwards.
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Parsnips have a lovely sweet and nutty taste which is delicious when combined with the savoury flavour of roast meat and a rich gravy.
Over in Ireland we often buy the parsnips together in a bag with carrots, as they commonly get sold together.
This is handy as I always cook my baked carrots with garlic anyway with a roast dinner. Parsnips are commonly harvested in the cooler months, making them a popular winter vegetable. Hence you will often find them on a Christmas dinner plate.
Sometimes I will bake the carrots together with the parsnips, depending on what else we have in the oven (the potatoes may get roasted in the same roasting dish as the meat for example).
The parsnip is a root vegetable and the parsnip root is the edible part. If you are trying to grow it yourself be aware that the sap is toxic.
So you have to take care when handling the leaves and stalks to prevent wild parsnip rash. But normally you will not come across these if you buy your parsnips in the store.
Cooking parsnips
When you are preparing parsnips, if they are thin, you do not really need to peel them. I would be tempted to just wash them off.
If they are thicker ones, then I peel them and keep them in lightly salted water until cooking. This stops them from discolouring.
Parsnips float in water so you may want to weigh them down with a smaller pan lid to keep them underwater (the peeled potatoes will sink in the water).
Then cut them to size just before you parboil them. The large ones I normally cut into 4 pieces lengthways.
Using this recipe, parboiling and roasting, will give you some satisfyingly crispy roast parsnips.
Crisp on the outside and soft and sweet within. Delicious!
The honey in this recipe just adds a nice sweet glaze and enhances the sweetness making them a wonderful accompaniment to a savoury dish such as a delicious roast chicken dinner.
I hope you enjoy this easy recipe. If you do try it, please let me know how you get on in the comments section below!
How to make honey roasted parsnips
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Honey Roasted Parsnips
Beautifully crispy honey roasted parsnips are one of the best vegetables on a roasted dinner plate - parboil and roast with the potatoes to save on the washing up
Ingredients
- (Determine amounts by what you need)
- 1 large Parsnip, peeled and chopped accordingly
- 1/2 tbsp Plain flour
- 1/2 tbsp runny honey
- 1/2 tbsp Vegetable Oil
- 1/2 tbsp Butter
- Salt and pepper
- (amounts are approximated to give an indication of calories below)
Instructions
- Once the parsnips have been peeled, chop them lengthways if they are too big and shorten them if need be. Put them into a saucepan of salted boiling water and parboil them for 5 minutes.
- Then drain them in a sieve and let them air-dry themselves.
- Do not let them lie out after peeling without putting them in water, or they will discolour.
- Then cover the parsnips in honey and seasoned flour and make sure they are fully coated.
- Then place them in a roasting tin with some butter and the oil and roast them in the oven at 180C for about 40 minutes. Turn once and baste half way through. (You can also put them in with your potatoes if you are roasting potatoes and you have space in the dish).
Notes
As a side dish with whatever you want.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 179mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 1g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
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