How do you cook your roast parsnips

[Honeyroar]

I’m great at roast potatoes but my parsnips never seem that special. How do you do yours? And how do you balance the thin tip and the fat end?

I roast mine in honey.

Exactly the same as the potatoes! Cut them into slightly smaller chunks. Make sure there are a couple of onions in the pan with them. Gorgeous!

Par boil, then oil, honey or maple syrup..yum!

I've given up after too many years of soggy parsnips. This year I bought a tray of prepped ones from the supermarket to throw in the oven.

I start off both carrots and parsnips similar to potatoes parboiled then use lots of olive oil and salted but then add generous amounts of sage. I make them fairly long and thin similar to roast carrots.

Paired up with carrots, in honey and mustard

Par boil them, toss in seasoned flour, roast with oil and then finish off with honey for the last 5 minutes

Super crispy

Cut them into 4/6/8 dependent on size. Remove the woody point from each, par boil (doesn’t take long at all) and roast (again it doesn’t take long)

How long are you par boiling for? I’ve never done that in my life.

I slice lengthways, like a crispy tip, oil, roast for half an hour. Usually do a joint thing of carrots and parsnips.

Cut them thin - I cut them in half so I can cut the fat end into more bits than the thin end. Thin end usually 2 or 4 long strips, fat end can be up to 8 strips

Cover in a bit of oil, make sure they have plenty of space in the pan, not crowded

High temperature

Don’t move them too much - maybe once during cooking

A few of the smaller bits and thin ends will get a bit burned, that’s ok, that means the rest will be nicely golden and sweet at the edges

I tried this recipe, they were lovely! www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/crunchy-parsnips/amp

Just cut up and roast them in oil and a bit of salt, they are sweet enough without glazes. I don't bother parboiling.

Buy Aunt Bessies, there is enough work goes in to a Christmas dinner, cheat wherever you need to.

I do Delias parmesan parsnips and in fact would probably be strung up on the tree with tinsel by the family if I didn't.

Roast them in oil and a very generous squirt of golden syrup (works way better than honey) until the edges go dark, baste regularly and make sure they have plenty of space.

www.instagram.com/p/CGw31dRIS5f/

No par boiling. Roast them with the carrots. Bit of oil, well seasoned and maybe some rosemary

Don't put them in the oven, it's too hot. Cut them up and sauté them on medium heat in butter in a frying pan. Takes very little time and they're much nicer.

@campion

Don't put them in the oven, it's too hot. Cut them up and sauté them on medium heat in butter in a frying pan. Takes very little time and they're much nicer.

I agree the main oven is too hot - I do mine in the side oven at a lower temp but they would definitely work fried/sautéed.

Delia's Parmesan parsnips are sitting in the fridge and are my favourite bit of Christmas lunch.

I saw Jamie Oliver talking about this and he said to leave the skins on (flavour) and if roasting in honey/syrup then don't add that until ten mins before the end, otherwise the sugar will caramelise far too quickly before parsnips are actually roasted. Put more eloquently than that of course 😴

I halve the parsnips, the thinner end I split lengthways once, the fatter end each half gets split into 3 lengthways. Toss in a bit of maple syrup and bake or toss in some oil and then grated Parmesan

In a bucket load of maple syrup in the same tray as the carrots

When I'm not cheating as I am this year:

Peel, quarter, parboil and drain in kitchen roll

Then into a tray with HOT oil, roast for 20 mins then for last 10 mins add runny honey to roasting tin, toss parsnips in honey and finish roasting

How long are you par boiling for? 10 mins in rolling boil

Par boil. Drain. Roll them in parmesan and flour and then roast in sesame oil for 30 -40mins. Divine.