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.
same sized medium parsnips
salt and freshly ground black
40g butter, melted
tablespoon maple syrup
teaspoon ground cinnamon
Preheat the oven to 200C/gas 6, or
if fan assisted to 180C.
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.
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.
parsnips in a non-stick roasting pan and thoroughly coat in the spicy sweet
Season with salt and
freshly ground black pepper and place in the oven for 40 minutes, turning
regularly until soft and flecked golden.