Crisp honey mustard parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1kg parsnipspeeled and cut into thumb-width batons
- 2 tsp English mustardpowder
- 2 tbsp plain flour
- 4 tbsp rapeseed oil
- about 3 tsp clear honey
Nutrition: per serving
- kcal149
- fat7g
- saturates0g
- carbs19g
- sugars9g
- fibre6g
- protein3g
- salt0.66glow
Method
step 1
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.
step 2
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.
