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Friday 27 November 2009

Sluttishly Savoury: Honey Roasted Parsnips

Honey roasted parsnips are one of my favourite things about Christmas dinner. Second only to roast potatoes. Parsnips are so tasty and somehow mine never taste as good as my mum's. But, they're a pretty close second. They'll come out sweet, sticky and gooey which compliments their flavour beautifully. You can use this recipe with carrots as well, or if you like both, mix the two up in the same pan. Make more than you need though, people will always want more of these.

You'll need:
  • 4 large parsnips (or 4 carrots)
  • Two tablespoons runny honey
  • One tablespoon olive oil
  • Black peppercorns, crushed
  • Salt
Make it!
  • Preheat the oven to 180 degrees.
  • Peel and chop the parsnips into chunks.
  • Mix the honey and olive oil together with the salt and pepper.
  • Pour over the parsnips and mix up until they're covered.
  • Pop them in the over for about 40 minutes, turning occasionally.
Flickr image from Jon Mountjoy's photostream.

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