Parsnip Roasties with Lemon, Fennel & Thyme

Cooking time
Serves4-6 people
Vegans Gluten-free diets

Sweet, earthy parsnips make a phenomenal stand-in for spuds when it comes to making classic roasties.


  • Sea salt
  • 1.5 kg large parsnips
  • 125g rapeseed oil
  • Freshly ground pepper
  • 1 tsp fennel seeds
  • 2 tsp thyme leaves
  • 1 lemon, zest only
Buy the ingredients to start making your own
Add Ingredients To Basket


1. Heat your oven to 220°C/Fan 200°C/Gas 8. Put a large roasting tin in the oven to heat up. Bring a large pan of salted water to the boil.
2. Peel your parsnips and cut into chunks around 3-4cm wide. Boil the parsnips for 10 mins or just till tender. Drain and let them steam dry in the colander for 5 mins or till fully dry.
3. Add the oil to the warm roasting tin. Pop in the oven for 2 mins to warm the oil through.
4. Spoon the parboiled parsnips into the hot oil. Season with a good pinch of salt and pepper. Roast for 30 mins or till golden all over, turning once or twice during cooking.
5. Sprinkle the fennel seeds, thyme leaves and lemon zest over the parsnips. Fold through. Return to the oven for 5 mins. Taste and season with a little more salt and pepper, if needed. Serve warm.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop