Parsnips are difficult to cook well for a Christmas meal. Either soft and the coating is burned or still hard and rather inedible.
This recipe is a bit different. They come out perfect (in my opinion). They are parboiled, frozen and then roasted on the day. This means they have went through 3 processes that will have broken down the tough cell walls making them soft and fluffy. Plus they are ready on the day to go straight in the oven with some oil and later a glaze.
Serves: 6
Time: 30 minutes the day before and 1 hour on the day
Difficulty: Straight forward
9 Parsnips
4 tablespoons of Golden Syrup Or Honey
4 tablespoons of Vegetable Oil
2 tablespoons of Wholegrain Mustard
2 tablespoons of Dijon Mustard
1 tablespoon of Ground Cinnamon
Day Before
1. Peel the parsnips and cut in half.
2. Add to a pot of boiling water and cook for 10 minutes.
3. Remove and allow to cool. Once cool store in the freezer.
On the Day
1. Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit).
2. Remove the parsnips from the freezer.
3. Assemble the parsnips on a sheet pan and toss with oil. Place in the oven ensuring they are not touching each other. Overcrowding will mean they won’t crisp.
4. Cook for 40 minutes and remove from the oven. Add all the remaining ingredients together and brush onto the parsnips.
5. Return to the oven for 15 minutes and then serve.
Recipes from my kitchen, Edinburgh, Scotland 