- 1kg parsnips
- 2 tbsp wholegrain mustard
- 3 tbsp honey
- 200ml dry white wine
- A pinch of sea salt
- A pinch of freshly ground pepper
- 75g butter
Prep: 20 mins | Cook: 40 mins
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a large roasting tin with baking paper. Peel the parsnips and trim off the ends (see our tip on how to use up your parsnip peelings). Cut the parsnips into quarters lengthways. If the parsnips are really fat, halve them again. Tumble them into the lined roasting tin and spread them out in a single layer.
2. Mix the mustard, honey and white wine in a jug. Add the salt and pepper. Pour the honey and mustard glaze over the parsnips. Dot over the butter.
3. Slide the tin into the oven and cook for 40 mins turning over halfway through cooking. After this time, the parsnips should be caramelised and softened.
4. Transfer the parsnips to a warm serving dish and drizzle over any sticky, buttery juices from the tin. Serve straight away.
5. Low Waste, No Waste
Save your parsnip peelings to make crisps. Heat 2cm oil in a pan till the oil is approximately 160°C. Add the parsnip peelings and fry for a few mins till golden. Lift out on to a kitchen paper-lined plate. Sprinkle over a little sea salt and pepper and serve. Delicous as a snack or to top a soup.