Roast honeyed parsnip wedges
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian
Naturally sweet parsnips are enhanced by the addition of honey at the end of the roasting time. Try them with your favourite Sunday roast.
Method
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Preheat the oven to 220C/425F/Gas 7.
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Heat the milk in a large pan until just coming to the boil. Blanch the prepared parsnips in the milk for 2-3 minutes and drain well.
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Transfer the parsnips to a roasting tray, season well and drizzle the oil over. Roast in the oven for 25-30 minutes until crisp and golden on the outside and cooked through. Drizzle the honey over in the last few minutes, tossing to coat. Serve at once.
Ingredients
- 1.2 litres/ 2 pints full-fat milk
- 6 parsnips, quartered and cored
- 1 tbsp vegetable oil
- 2 tbsp clear honey
- salt and freshly ground black pepper
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