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Nutrition: per serving
kcal fat saturates carbs sugars fibre protein salt
119 7g 2g 11g 5g 4g 1g 0.1g
Ingredients Method
500g parsnips 1. Top and tail 500g parsnips, cutting any larger ones
in half lengthways, then put in a large saucepan, cover
1 tbsp flour
with salted water, bring to the boil and cook for 5 mins.
1 tbsp honey
2 tbsp sunflower oil
2. Drain in a colander and let them steamdry for a
few mins.
2 tbsp butter
3. Heat oven to 190C/170C fan/ gas 5.
4. Sprinkle 1 tbsp flour and 1 tbsp honey over the
parsnips and toss to coat.
5. Put the parsnips in a roasting tin with 2 tbsp
sunflower oil, 2 tbsp butter and seasoning.
6. Roast for 40 mins, turning halfway, until golden.
Recipe from Good Food magazine, November 2016
Recipe Tip
TWISTS: THYME & SESAME
Nestle 3 thyme sprigs and 3 unpeeled garlic cloves around the parsnips in
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join the discussion.
jules143
22nd Oct, 2017
These are lovely, tried today for Sunday roast, will definitely
make again.
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