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.
Recent New Recipes
Category Spotlight...
SNACKS
Snacks are the perfect way to satisfy hunger between meals or to indulge in something light yet flavourful. If you're cooking for a picnic, party or buffet you'll find a great selection of recipes from chips and savoury dips and houmous, to hot and cold sandwiches, quiche, sausage rolls, salads and LOTS more!!
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.
Recipe Collection Spotlight...
8 WAYS WITH SKIN ON BONE IN CHICKEN THIGHS
Skin on bone in chicken thighs are moist and juicy and are pretty easy to cook with...baked in the oven, barbecued and pan fried. Buy a pack of thighs and make any one of the following delicious recipes...
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
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.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE