I found this crisp honey mustard parsnips recipe on the BBC Good Food website when searching for a parsnip side dish that would be good to enjoy over the festive season. Coating the parboiled parsnips in a dry mixture of mustard powder and flour sounded interesting - so I gave them a go - we weren't disappointed!
As well as enjoying this as a side with your Christmas dinner, it'll be lovely with any roast dinners or as a side with chicken, pork, beef and lamb dishes.
The end result is full of flavour crispy parsnips with a hint of sweet - delicious!
Tips
- This crisp honey mustard parsnips recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe, to serve 4.
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How to make these Crisp Honey Mustard Parsnips
Ingredients
- 1kg parsnips, peeled and cut into thumb-width batons
- 2 tsp English mustard powder
- 2 tbsp plain flour
- 4 tbsp rapeseed oil
- about 3 tsp clear honey
- flaky sea salt
Instructions
- Boil the parsnips for 5 minutes, then drain well and let them steam-dry for a few minutes. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat the oven to 220C/200C fan/gas mark 7. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 minutes. Carefully place the parsnips into the hot oil, turn them a few times, then roast for 30 minutes or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and transfer them into a serving dish.
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Crisp Honey Mustard Parsnips
Equipment
Ingredients
- 1 kg (2.2 lb) parsnips peeled and cut into thumb-width batons
- 2 tsp English mustard powder
- 2 tbsp plain flour
- 4 tbsp rapeseed oil
- about 3 tsp clear honey
- flaky sea salt
Instructions
- Boil the parsnips for 5 minutes, then drain well and let them steam-dry for a few minutes. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat the oven to 220C/200C fan/gas mark 7. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 minutes. Carefully place the parsnips into the hot oil, turn them a few times, then roast for 30 minutes or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and transfer them into a serving dish.
Notes
- This crisp honey mustard parsnips recipe is easily adapted if you’re cooking for less or more people - the photos are half the recipe, to serve 4.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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