ROASTED PARSNIPS WITH HONEY, HAZELNUTS & TRUFFLE OIL

Sweet golden-roasted parsnips are always a welcome side to a winter feast. These ones are made extra special with crunchy hazelnuts and luxurious truffle oil

SERVES 6

2kg parsnips, peeled and sliced lengthways into quarters

Sea salt and black pepper Olive oil for drizzling

3 tbsp runny honey ½ bunch of thyme, leaves only

Handful of hazelnuts, roughly chopped

Few drops of truffle oil

1

Preheat the oven to 200°C/gas 6. Put the parsnips in a large bowl and season with sea salt and black pepper. Drizzle over some olive oil and 2 tbsp of the honey, then scatter over the thyme and toss to mix well. Place on a roasting tray and roast for 30-40 minutes until the parsnips are caramelised. Scatter over the hazelnuts and roast for a further 5 minutes.

2

Remove the parsnips from the oven and arrange on a serving platter. Drizzle over the remaining honey and a few drops of truffle oil. Serve at once.

Platter, Anthropologie. Serving spoon, Caravane. Side plate, Habitat. Hamptons Pink tablecloth, Mrs Alice, is similar