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About the recipe
These are the most insanely delicious parsnips. Squashing them creates the crispiest outsides and helps them to absorb all these wonderful flavours, while still maintaining super-fluffy middles. For the best results – don’t peel them.
Recipe From
1.5kg medium parsnips
extra virgin olive oil
4 fresh bay leaves
1 clove of garlic
2 tablespoons red wine vinegar
2 tablespoons runny honey
1 bunch of fresh thyme (30g)
2 heaped tablespoons ground almonds
Find the recipe!
For the full recipe, head to page 128 of Jamie Oliver's Christmas Cookbook.
You can cook these in advance and simply reheat, or cook the parsnips for the first 40 minutes and make the bay glaze, then cool, cover and pop them into the fridge until you’re ready to finish cooking.
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