Whole Roast Parsnips with Honey and Chilli Caramel
Recipe by Brian Turner
Everyone loves roast parsnips, even fussy kids who normally won't eat root vegetables. These really are something special - sweet with an ever-so-spicy kick.
Serves 4
Ingredients
- 8 peeled whole parsnips
- 1tsp oil
- 1oz butter
- Salt and pepper
- 4tbsp runny honey
- ¼ tsp chilli flakes
- 2tbsp sesame seeds
- 1tsp chopped parsley
Method
- Preheat the oven to 180 degrees Celsius.
- Peel the parsnips and cut into halves lengthwise.
- Plunge into boiling salted water for 4 minutes, take out and refresh.
- Heat the oil, add butter and the drained parsnips and colour lightly.
- Transfer the parsnips to a baking tray and roast at 180°C until cooked and nicely browned, which should take approx. 30 minutes.
- When just about ready, pour off the fat and add the honey and chilli flakes to the parsnips
- Roast for a further 5 minutes, watching all the time so that the parsnips baste, but do not burn.
- Add sesame seeds and return to the oven for a further 2 minutes.
- Add chopped parsley and serve.
