Parsnips are a staple to any roast dinner, but Christmas is the perfect time to take them to the next level and treat the family. Our golden, honey-roasted parsnips are crisp and crunchy on the outside and soft and fluffy on the inside, it’s a delightfully nutty and sweet dish! Try the simple recipe with our honey and seasoning, or opt for even more flavour by adding thyme, garlic and sesame seeds.
Prep time: 5 minutes
Cooking time: 35-40 minutes
1kg of Parsnips
2 tablespoons of Scottish Bee Company Heather Honey
2 tablespoons olive oil
Salt and pepper
½ a bunch of fresh thyme (optional)
3 garlic gloves (optional)
2 tablespoons sesame seeds (optional)
Firstly, preheat your oven to 200∞c / 180∞c / gas 5
- Slide your baking tray, with the oil in it, on the top shelf of the oven to preheat
- Scrub the parsnips clean, then top, tail and slice them in half through the centre. Slice the top halves into 4 pieces and the bottom halves into 2 pieces so they’re equally sized
- Pour the honey over the parsnips and toss them in the oil, season with a pinch of sea salt and black pepper
- Roast for 35-40 minutes, or until golden
Spruce Up with Thyme
For an alternative twist, take 3 thyme sprigs and 3 unpeeled garlic cloves and scatter them around the parsnips in the baking tray, and sprinkle over 2 tbsp sesame seeds. Roast as above. Once the parsnips are golden, crush in the roasted garlic and remove the thyme. Scatter over the leaves from 3 thyme sprigs for the final touches before serving.
The boxing day leftovers are inevitable after a Christmas feast. We recommend blitzing any leftover roasted parsnips into a puree mixture, place in a pan with softened onions and garlic, then combine with stock and blend until it’s a smooth spicy parsnip soup.
We have another delicious soup using honey and lavender - check it out here.
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