The colder months are the perfect time for roasting vegetables. All the different varieties of potatoes and yams come into their own as the evenings chill down. But don’t forget the parsnips! My favourite parsnip dish is roasted, just like my Mum made on Sundays.
Roasted Parsnips
Ingredients
- 1.5 kg medium parsnips
- 50 gram butter
- 1 Tablesp red vinegar
- 2 Tablesp honey
- 4 fresh bayleaves
- salt and pepper
Instructions
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain dry.
- Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
- Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.