Crispy Honey Mustard Parsnips
|Parsnips||36 Ounce, peeled and cut into thumb-width batons (2 Pound 4 Ounce, 1 Kilogram)|
|English mustard powder||2 Teaspoon|
|Plain flour||2 Tablespoon|
|Rapeseed oil||4 Tablespoon|
|Clear honey||3 Teaspoon|
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.
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.