Honey and Mustard-glazed Parsnips
PREP TIME: 15 MINS COOKING TIME: 45 MINS SERVES: 6
• 6 parsnips, quartered lengthways • 2 tbsp vegetable oil • 1 tbsp clear honey • 1 tbsp wholegrain mustard
Cook the parsnips in lightly salted boiling water for 12-15 minutes, until almost tender. Cool quickly and freeze. On Christmas Day put the frozen parsnips into a roasting pan, add the oil, tossing to coat. Roast in the oven for 25 minutes. Add the honey and mustard to the parsnips and turn them over to coat. Roast for a further 5-10 minutes until golden.
Small parsnips don’t need to be peeled – just scrub them thoroughly.