Christmas isn’t Christmas without roast parsnips. The honey in this recipe adds a little extra sweetness and turns the humble parsnip into something very special.

 

Serves 4
Time 35 mins
Suitable for vegetarians

 

Olive oil 2 tbsp
Unsalted butter 50g (2oz)
Parsnips 900g (2lb), peeled and quartered lengthways
Clear honey 2 tbsp

1 Preheat the oven to 220°C/425°F/Gas 7. Heat oil and butter in a roasting tin on top of the stove. Add parsnips and fry until golden on all sides.

2 Place in the oven and roast for 20 minutes, turning occasionally.

3 Pour honey over roast parsnips and coat evenly. Season and return to the oven for 5 more minutes, or until tender.

Cook’s tip
Small or medium sized parsnips give the best flavour and texture.

A Dairy Diary recipe.