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          honey parsnips

 

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.

 

Serves 10

Prep time: 5 minutes

Cooking time: 35-40 minutes

 

Ingredients

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)

 

Method

 

  1. Firstly, preheat your oven to 200c / 180c / gas 5
  2. Slide your baking tray, with the oil in it, on the top shelf of the oven to preheat
  3. 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
  4. Pour the honey over the parsnips and toss them in the oil, season with a pinch of sea salt and black pepper
  5. 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.

 

Left Overs

 

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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