Sweet or honey parsnips?

zippychick

I have no idea how to do these but would like to try honeyed or sweet parsnips. Do i par boil them? Pour on hot oil or cold? What kind of oil?Or roast from cleaned and cut? How long for? Do i add any seasoning or herbs?

Any help appreciated. I did search but couldn't find a specific thread about sweet parsnips

Pink.

Hi izippy,

I undercook them by steaming slightly, then toss butter and add brown sugar and finish off by roasting in the oven.

Pink

ubamother

yum - brown sugar is good - you could also try honey, or maple syrup. I would roast lower in the oven than potatoes as you want the sugar/honey/syrup to caramelise but not end up with blackened twigs!

ragz_2

I cook mine from raw (though I do trim out the core if it's tough). I oil the tray and sling the parsnips in, make a "sauce" by melting butter with honey in the MW and adding rosemary, then toss the parsnips in it to coat thoroughly.

dixie_dean_2

Yeah, what they said. Personally I core them, par boil for just a few minutes then roast (agree, a bit lower than the spuds) and add a bit of honey for the last 10 minutes.

zippychick

Great, so I can do that in advance and roast tomorrow can't i? I don't think I know how to steam them!

Wee_Bargain_Hunter

I "toss" mine by putting everything in a sandwich bag and move the veg around in the bag till they are coated. Works for oiling things as well.

We followed Nigella's recipe last year and got them prepared the day before ie - cut up & kept in a bag in the fridge. We coated them in a little oil at this stage. The next day we added the maple syrup to the bag & squished them around a bit till they were covered.
Nigella's recipe says there's no need to parboil. They cook at Gas 6 for 35 mins or if cooking with the potatoes then 20-25 mins. Can't remember if we needed to adjust the timings. They were lovely & we're doing the same again this year! If you don't have maple syrup then honey is lovely too.

poppy-glos

i buy the ginger marmalade, or use the syrup from preserved ginger.

i parboil the parsnips, not peeled but cut into 4 or 6 peice, for 10 minutes. Drain, then while hot i put in about 30 g butter, one large tablespoon syrup or ginger marmalade, salt and pepper and stir. then roast for 40 minutes turning once. this year i have tried freezing after mixing all up on an open tray inthe freezer then bagging to get out and cook on the day. Will find out how that goes when i do xmas lunch on 26th and 27th!

happy cooking everyone

valk_scot

I cut them up into thinnish strips and pop them into a plastic bag with equal quantities of olive oil and honey, roll them around to coat and then...they'll keep just fine in the fridge for 24 hours before you cook them, so mine are all prepared and ready for tomorrow. I'll roast them in the oven.

zippychick

i ended up cutting into big chunks, pre boiling (more than intended actually), then coated in brown sugar with some butter chunks.Everyone loved them, and I may have successfully have added a new exciting item to our dinner - one we haven't ever had before