Parsnips Deliciously Prepared 3 Ways
Learn how to cook perfect parsnips in three simple ways: roast parsnips, mashed parsnips and fried parsnips. A great addition to any roast dinner.
Ingredients
- 500 gr approx. 5 medium parsnips, peeled and trimmed
Roasted Parsnips
- 1 tablespoon olive oil
- 2 tablespoon runny honey
- 2 tablespoon wholegrain mustard
- salt and freshly ground black pepper
- chopped fresh thyme to serve (optional)
Mashed Parsnips
- 15 gram/½ oz butter
- 1 tablespoon milk
- pinch of grated nutmeg optional
- salt and freshly ground black pepper
- chopped fresh parsley to serve (optional)
Fried Parsnips
- 2 tablespoon olive oil
- 3 tablespoon soy sauce
Instructions
Roasted Parsnips
- Preheat the oven to 400°F/200°C/Gas 6.
- Cut the parsnips in half lengthways and put them in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes.
- Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard.
- Return to the oven and cook for a further 15 minutes, until tender and golden.
- Garnish with thyme.
Mashed Parsnips
- Cut the parsnips into even size chunks (approximately 2cm/1 inch).
- Bring a large pan of salted water to a boil. Add the parsnips and simmer for 10–12 minutes until tender.
- Drain well and leave to stand for 2–3 minutes to dry out.
- Add the butter, milk and nutmeg, then season with salt and pepper.
- Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley.
Fried Parsnips
- Cut into rounds approximately ¾ cm thick.
- Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender.
- Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry.
- Remove from the heat and serve immediately.
Notes
Alternatives
- To make the fried parsnips gluten-free, swap the soy sauce for tamari sauce.
- To make the roasted parsnips vegan, swap the honey for syrup.
- To make the mashed parsnips vegan, replace the butter and milk for non-dairy alternatives.
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