Crisp Honey Mustard Parsnips
Enjoy with chicken, pork, beef and lamb dishes - they're full of flavour, crispy, with a hint of sweet.
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.
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.