Roast parsnips

Roast parsnips

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Parsnips are not to be eaten until there’s a frost – at least that’s what my Grandad told me! To be fair, he was right. Parsnips out of season are woody and tasteless. To get the perfect roast parsnips with a slightly crispy edge and gorgeous fluffy centre you need to leave the pieces big. If cut too small, parsnips absorb all the fat and end up overcooked and chewy. You may need to quarter bigger parsnips and trim out the core if it is woody; if not leave it intact.

Ingredients

Quantity Ingredient
800g medium parsnips, washed well (unpeeled), topped, tailed and halved lengthways
100ml olive oil
75g unsalted butter
1 teaspoon ground cumin
100g clear honey
sea salt
freshly ground black pepper

Method

  1. Preheat your oven to 200°C.
  2. Bring a pan of water to the boil and add a good pinch of salt. Add the parsnips, return to a simmer and cook for 4–5 minutes. Drain in a colander.
  3. Add the olive oil to a large roasting tray and place in the oven for a few minutes to heat up. When the parsnips are well drained, season them with salt and pepper and give them a good toss.
  4. Carefully add the parsnips to the hot tray and roast in the oven for 20 minutes. Turn the parsnips over and add the butter, cumin and honey. Roast for a further 10–15 minutes until the parsnips are well coloured, basting a couple of times. Drain off any excess oil and butter and cook for another 5 minutes.
  5. Serve immediately to enjoy the parsnips at their best, although you can let them cool on the tray and reheat them later to serve.
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