Honey and Mus­tard-glazed Parsnips

No. 1 Magazine - - SCOTLAND’S NO.1 FOR LIFE & STYLE -

PREP TIME: 15 MINS COOK­ING TIME: 45 MINS SERVES: 6

IN­GRE­DI­ENTS

• 6 parsnips, quar­tered length­ways • 2 tbsp veg­etable oil • 1 tbsp clear honey • 1 tbsp whole­grain mus­tard

METHOD

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.

COOK’S TIP

Small parsnips don’t need to be peeled – just scrub them thor­oughly.

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