Preheat oven to 400.
Peel parsnips and cut lengthwise into quarters, removing any woody core.
Drop into boiling water for 5 minutes. Drain.
Toss the parsnips in flour seasoned with the salt and pepper.
Pour the oil onto a roasting pan and heat in the oven.
Add the parsnips and toss them to coat in the warm oil. Roast for about 30 minutes, until golden brown and cooked through.
Drizzle with honey and sprinkle with the fresh nutmeg. Return to the oven for 5 minutes.
ny woody centers of the parsnips. Preheat a roasting sheet on
Preheat the oven to 400\u00b0F Place the parsnips in a pan of lightly salted water, bring to the boil and simmer for 5 minutes.
Combine the cheese, pine nuts and herbs and season.
Drain the parsnips and toss in the cheese mixture.
Heat the oil in a roasting tin until smoking hot.
Carefully tip in the parsnips and roast for 40 minutes, turning occasionally.
Preheat oven to 200\u00b0C / 400\u00b0F.
Pour oil into a roasting pan and put in oven to heat.
Add parsnips to hot oil, season if desired and roast for 20 minutes.
Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
Serve with and remaining juices poured over.
minute.
Add mushrooms, parsnips and carrots; cook, stirring 5
eat to 350\u00b0F and roast for another 1 hour 20
br>Place prepared apples and parsnips in the bottom of the
1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
eel, top and tail the parsnips.
If they are large
Peel the parsnips, cut in preferred size and
Sprinkle roast evenly with salt and pepper.<
Preheat oven to 375\u00b0F.
Combine carrots and parsnips in a large roasting pan. Add olive oil and toss to coat. Roast for 45 mins.
Add honey and parsley and toss to coat. Roast for 10 mins, until caramelized.
Transfer to a serving platter and spoon any pan juices over top.
toss together the sweet potato, parsnips, shallots, and the remaining 1
egrees C).
Place pork roast in a large roasting pan
Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.
eep, evenly distributed incisions in roast and push one slice of
Heat oven to 500 degrees.
Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper.
Toss to coat.
Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
Remove from oven, add juice and zest, and toss to coat.
Return to oven and roast until parsnips have caramelized, 5 to 10 minutes.
Transfer to warm serving bowl and serve.
minutes, then add the parsnips and cook for another 4
nions. Transfer to oven and roast for 20 mins, or until
mooth. Pour over the beef roast and marinate in the refrigerator