Jamie drizzling honey on top of a fig tart

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Roasted parsnips

Roasted parsnips

With bay & honey

Roasted parsnips

1 hr 20 mins
Super easy

serves 8

About the recipe

The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don’t peel them.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie: Keep Cooking at Christmas

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Ingredients

1.5kg medium parsnips

50g unsalted butter

4 fresh bay leaves

1 tablespoon white or red wine vinegar

2 tablespoons runny honey

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
  3. 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.
  4. 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.

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