You can see from the above picture that on that plate is a rather small portion of parsnips. That would be because I seem to be the only member of the family that likes parsnips (and sprouts come to think of it). Christmas isn’t Christmas without a parsnip, and in fact every time I cook them at Christmas I wonder why I don’t have them more often. To me, they’re just like a sweet roast potato but to everyone else they seem to be the food of the devil!
I’ve cooked my parsnips in various ways over the years but this recipe is definitely my favourite. They taste and amazing and crisp up wonderfully – nobody wants a soggy parsnip do they? This recipe was adapted from a BBC Good Food Recipe.
Crispy Honey & Mustard Parsnips
1kg parsnips, peeled and cut into batons
2 tsp English mustard powder
2 tbsp plain flour
4 tbsp vegetable oil
about 3 tsp clear honey
Boil the parsnips for around 5 mins, then drain well. Allow them to steam-dry for a couple of minutes. Mix the mustard powder with the flour and a good pinch of freshly ground black pepper and salt. Toss the parsnips in the mix, taking care to make sure they are completely covered, and shake off any excess.
Heat the oven to 220c/gas mark 7. Put the vegetable oil into a baking tray/roasting dish – to make sure you get crispy parsnips you need to not overcrowd them so if you have to, spread them out over two trays. Heat the oil for 5 mins before carefully scoop the parsnips into the fat and turn a few times. Roast in the oven for around 30 minutes, until golden and crisp.
Remove from the oven and drizzle the honey over the hot parsnips and sprinkle a little sea salt over the top. Then serve!
Beautiful sweet and crispy Christmas parsnips. What’s not to love?