Return to listing

Honeyed Roasted Parsnips

Submitted by Crafty Cookie 11 June 2009

Serves 4 people Serve piping hot with roast meat, roast potatoes, seasonal vegetables and gravy. The honey can be omitted but the parsnips will take longer to brown.



2 large parsnips peeled ,2 dessertspoons olive oil ,2 dessertspoons runny honey ,salt ,


1 Cut each parsnip in half lengthways and then in half again.
2 iCut out the core, then cut in half widthways.
3 Place parsnips in a saucepan of salted cold water.
4 Bring to the boil.
5 Cook for 5 minutes.
6 Coat the base of an ovenproof frying pan or heavy roasting pan with olive oil and place over medium-high heat. 7 7 Drain parsnips.
8 Add the parsnips to the baking tray, toss on the oil.
9 Pour honey over the parsnips.
10 Toss well.
11 Place the tray in the oven and bake at 220 degrees centigrade or gas 8 for 5 minutes.
12 Remove the tray from the oven.
13 Rurn over the parsnips.
14 Return the tray to the oven and cook for a further 5 minutes.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



CMS solutions by