Roasted parsnips

Name: Roasted parsnips
Total time: 1 h 20 min
Yield: 8 as a side
Ingredients: 1.5 kg medium parsnips; 50 g unsalted butter; 4 fresh bay leaves; 1 tablespoon white or red wine vinegar; 2 tablespoons runny honey

With bay & honey

“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. ”

Serves 8 as a side

Cooks In1 hour 20 minutes

DifficultySuper easy

Vegetables Christmas Vegetable sides

Nutrition per serving

Calories 205 10%
Fat 5.8g 8%
Saturates 3.4g 17%
Sugars 13.2g 15%
Salt 0.6g 10%
Protein 2.4g 5%
Carbs 38.2g 15%
Fibre 9.2g -

Of an adult's reference intake

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Method

Ingredients

1.5 kg medium parsnips
50 g unsalted butter
4 fresh bay leaves
1 tablespoon white or red wine vinegar
2 tablespoons runny honey

Tap For Method

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Ingredients

Method

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 and steam 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.