Cinnamon maple syrup roast parsnips

Try these for ultra-fluffy, sweet roast parsnips.  The trick is to peel the parsnips after they’ve been partially cooked in water. If you`re cooking a turkey, you can start then at a lower temperature with the turkey, just increase the temperature later as instructed.  

Serves 6

750g   same sized medium parsnips

salt and freshly ground black pepper

40g butter, melted

¾   tablespoon maple syrup

¾   teaspoon ground cinnamon

 

Preheat the oven to 200C/gas 6, or if fan assisted to 180C.   Scrub the parsnips clean and drop whole into a saucepan filled with boiling water.   Boil for 10 minutes or until half cooked, then drain and allow to cool. Once they’re warm but not hot, top and tail the parsnip.   Cut each parsnip in half, so you have a thick upper end and thin lower end.   Then with the help of a small knife peel off their skin.   This winds off easily if you work around the parsnip.   Don’t peel it lengthways.   Cut lenthways into wedges.

 

Melt the butter with the maple syrup and cinnamon.   Place the parsnips in a non-stick roasting pan and thoroughly coat in the spicy sweet butter.   Season with salt and freshly ground black pepper and place in the oven for 40 minutes, turning regularly until soft and flecked golden.

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