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Crisp honey mustard parsnips

Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 149
  • Carbohydrates 19
  • Saturated Fat 0
  • Sugar 9
  • Protein 3
  • Fat 7
  • Fibre 6
  • Salt 0.66

Nutrition per serving

  • Calories 149
  • Carbohydrates 19
  • Saturated Fat 0
  • Sugar 9
  • Protein 3
  • Fat 7
  • Fibre 6
  • Salt 0.66

Ingredients

  • 1kg parsnip, peeled and cut into thumb-width batons
  • 2 tsp English mustard powder
  • 2 tbsp plain flour
  • 4 tbsp rapeseed oil
  • about 3 tsp clear honey

Tip

Get ahead
The parsnips can be boiled, then coated with the flour and mustard up to a day in advance. Keep them covered in the fridge until ready to roast.

Method

  1. Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.

  2. Heat oven to 220C/200C fan/gas 7 – you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

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