Crisp honey mustard parsnips
Ingredients
- Step 1 1kg parsnip, peeled and cut into thumb-width batons
- Step 2 2 tsp English mustard powder
- Step 3 2 tbsp plain flour
- Step 4 4 tbsp rapeseed oil
- Step 5 about 3 tsp clear honey
Calories: 149
Carbohydrate: 19 g
Protein: 3 g
Fat: 7 g
Cook time: 30 minutes
Prep time: 15 minutes
Total time: 45 minutes
Servings: 8
TAGS
Side Dish
British
Josh Eagleton
10-30 minute
200 kcal or less
30-60 minute
Christma
Clear honey
English mustard
Good Food
parsnip
Quick
Rapeseed oil
Roast dinner
Roasty
Sunday roast
Vegetarian
Veggie
Directions
- 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.