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Crispy Honey Mustard Parsnips

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Honey
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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