You are here

Crispy Honey Mustard Parsnips

foodlover's picture
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1498 Calories from Fat 584

% Daily Value*

Total Fat 66 g102.1%

Saturated Fat 5.2 g26%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 103.2 mg4.3%

Total Carbohydrates 223 g74.5%

Dietary Fiber 52.2 g208.9%

Sugars 62 g

Protein 17 g33.1%

Vitamin A 0.1% Vitamin C 289.8%

Calcium 42.3% Iron 39.9%

*Based on a 2000 Calorie diet

Crispy Honey Mustard Parsnips Recipe