Monday, 19 December 2011

Honey Roasted Parsnips

Honey Roasted Parsnips
TV presenter Cecilia Malan from Brazil’s news programme Jornal Hoje had never seen or heard of parsnips before, and had to look up the word in Portuguese!

I was surprised as parsnips are so popular in the UK – a great accompaniment to the British Sunday Roast.

I explained that parsnips are vegetables that grow underground; they are at their very best this time of year as they are sweeter after the first frost. I wouldn’t have a Christmas dinner without them.

For this recipe, I further sweetened the parsnips by drizzling over honey before roasting, and Cecilia absolutely loved them.

5 parsnips, peeled and quartered lengthways

1 tbsp runny honey

Glug of olive oil

Sea salt and black pepper

Heat the oven to 180 C.

Place the parsnips in an oven-proof dish. Drizzle with olive oil, runny honey and salt and pepper; mix well so all the pieces are covered.

Bake in the oven for 30-40 minutes until crisp, turning occasionally.  

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