Blanch the parsnips on Christmas Eve, then steam dry and tip into a large roasting tray with the butter and seasoning. Cool, cover and refrigerate overnight, ready to roast on Christmas Day.
Jamie: Keep Cooking at Christmas
By Jamie Oliver
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.
Recipe From
Ingredients
1.5kg medium parsnips
50g unsalted butter
4 fresh bay leaves
1 tablespoon white or red wine vinegar
2 tablespoons runny honey
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.
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