Golden honey-roasted parsnips are such a treat. Their nutty, sweet flavour is a wonderful partner for roast meat, herby stuffing, crispy roast potatoes, buttered greens and rich gravy. Christmas dinner is the perfect time to take your usual roast parsnips to the next level.
CLEVER TWISTS
Before roasting, toss blanched parsnips in some flour and finely grated Parmesan, then roast in the oven until crisp and golden – this will add an extra crunch, and give them a real flavour boost.
Or, try the festive flavour combo of rosemary, orange and maple syrup. Add orange peel and sprigs of fresh rosemary to a roasting tray with the blanched parsnips, and toss everything together in maple syrup before roasting.
ULTIMATE HONEY ROAST PARSNIPS
Ingredients:
2kg parsnips
½ a bunch of fresh thyme
2 tablespoons runny honey
olive oil
- Scrub the parsnips clean, then slicein half lengthways.
- Parboil the parsnips in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
If you have leftover roast parsnips, break them into small pieces and mix with other leftover veg, then shallow fry in a pan, to make bubble and squeak. Serve topped with a fried egg.
Alternatively, you can blitz leftover roast parsnips into a purée, place in a pan with softened onions and garlic, then add stock and blend to a smooth spicy parsnip soup.
Discover Jamie’s ultimate recipes for all the festive classics in Jamie Oliver’s Christmas Cookbook, on sale now. And take a look at our Christmas hub for ideas for everything from co*cktails and edible gifts, to special-diet recipes and tasty leftovers.
For information on how to store parsnips or when they’re in season, check out the Vegepedia.
FAQs
Parboil the parsnips in boiling salted water for 10 minutes, then drain well. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
Should you soak parsnips before roasting? ›
Then, cut each side of the vegetable to approximately three-quarters of an inch. If you keep parsnips inside the air for far too long, they will oxidize, much like apples. To prepare parsnips before cooking, soak them entirely in a basin of water, including a bit of lime juice.
Do parsnips need blanching before roasting? ›
You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.
What vinegar does Jamie Oliver use on parsnips? ›
1 tablespoon white or red wine vinegar.
Should you parboil parsnips and carrots before roasting? ›
If you try to roast them through in the oven 100% of the way, you end up with shriveled, wrinkled remains. Instead, I find it's much better to par-cook them in salted water, since they'll tenderize without shrinking. This step can be done in advance.
Why are my roasted parsnips bitter? ›
However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.
How do you take the bitterness out of parsnips? ›
Re: Bitter parsnips
If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.
Why aren't my parsnips roasting? ›
So make sure that the parsnip pieces aren't wet going into the oven, or they will take longer to brown. Dry thoroughly before cutting. Toss in a mixing bowl, not on the sheet pan – Sometimes I see on cooking shows that they'll toss roasted vegetables in the oil, salt, and pepper on the sheet pan instead of a bowl.
Why should you not peel parsnips? ›
Some vegetables, like celery root, have tough outer peels, which we always remove. Parsnips we assess on a case-by-case basis; the best flavor is actually right below the skin, so we try to avoid removing too much.
Can I freeze fresh parsnips? ›
How to freeze and defrost. To freeze: Cooked or uncooked parsnips can be frozen. You can blanch in boiling water for a few minutes and cool in ice water or roast in the oven before freezing. To defrost: When you take food or drink out of the freezer, it's important to defrost it safely.
Harvesting. Parsnips are ready to lift when the leaves start to die down in late summer or autumn. It's a good idea to wait until after the first heavy frost though, as this intensifies their sweetness and flavour.
How to prep parsnips the night before? ›
Having people around for dinner? You can get your parsnips ready in advance by parboiling them or half-roasting them for 15-20 minutes. You can then store them in the fridge overnight before roasting them for the same amount of time again the following day.
Should I peel parsnips before baking? ›
How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
Why are parsnips better than potatoes? ›
What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.
What is honey roasting? ›
To honey roast, attendees simply raise their virtual hand in Zoom and speak in the order that they put their hand up. Sometimes we have a “moderator” who calls on the next person in line to keep things clipping along. The roast ends after 10 minutes (but you can choose a timeframe that makes sense for your team)
Are roast parsnips better for you than roast potatoes? ›
Half a cup of cooked parsnips contains 3 grams of fiber and just 55 calories. This half-cup provides 11% of the recommended daily intake of Vitamin C and is an excellent source of folate (providing 11% of the recommended daily intake), as well as manganese (10% of daily intake).
How do you roast parsnips Delia? ›
For roasting, prepare them in the same way, toss in a little oil and season. Place on a pre-heated roasting tray and roast in the oven pre-heated to gas mark 7, 425°F (220 C) for 30-40 minutes, depending on the size of the parsnips. 1 lb (450 g) of parsnips will serve 4 people.
