Crisp honey mustard parsnips
By Good Food
Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish
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Prep:15 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 149
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fat 7g
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saturates 0g
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carbs 19g
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sugars 9g
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fibre 6g
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protein 3g
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salt 0.66g
Ingredients
- 1kg parsnip, 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
Tip
Get aheadThe parsnips can be boiled, then coated with the flour and mustard up to a day in advance. Keep them covered in the fridge until ready to roast.
Method
Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
Heat oven to 220C/200C fan/gas 7 – you can do this while the turkey is resting. 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 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.
