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
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
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
-
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.
-
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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