Honey Glazed Parsnips Recipes

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
• Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Steps:

• Peel the parsnips, cut in preferred size and remove the hard core from the center.
• Preheat the oven to 400 degrees F.
• Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
• In the meantime put a roasting tray with the oil in the oven to preheat.
• When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
• Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
• Take the parsnips from the oven and brush them with the glaze.
• Roast for another 8 to 10 minutes.

Steps:

• In a large skillet, combine the parsnips, honey, lemon juice, butter, salt, pepper, rosemary and 1 cup of water.
• Bring to a boil over moderate heat.
• Cover and cook for 10 minutes, or until crisp-tender.
• Uncover and cook for 10 more minutes, until the liquid has evaporated and the parsnips are richly glazed and tender.
• Serve sprinkled with parsley.

Steps:

• 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.