Ok, we've done potatoes, how about parsnips?

[AndSoFinally]

Lots of threads about roasting potatoes, but what are your tips for parsnips?

Do they go in with the potatoes? Par boil? Same amount of time as potatoes?!

Mine always end up either sludgy or cremated 😩

Never boil parsnips first, just roast them from raw

Par boil first
Brush with honey mustard

Do not park boil, not in with roasties either as thin ends will burn - put them in a bit later. I don't coat them with anything they are sweet enough.

Par even 🙄

Glad I’m not the only one with parsnip-induced performance angst today!

Any fail-safe recipe links?

I don't par boil parsnips.

they don't need as long as the potatoes, about 45 minutes

the secret is to try and cut them to same size.

Make sure they all have a coating of oil, some honey and herbs. Roast for about an hour 😋. I don't par boil! I love parsnips my favourite part.

I mix a teaspoon of oil and half a teaspoon of honey together (sometimes with herbs) then roll the parsnips in it (raw, not parboiled), roast for about 25mins separately from spuds etc.

@MsChatterbox

Make sure they all have a coating of oil, some honey and herbs. Roast for about an hour 😋. I don't par boil! I love parsnips my favourite part.

Ditto, although I think mine are usually cut on the small side so an hour is a bit much.

One time I parboiled them - maybe I was obeying Jamie Oliver- and they weren't so good.

If you have leftover roast parsnips they add a lovely richness to any soup you are making.

I never parboil them, they don't need it. They are lovely drizzled with honey so for that reason I keep them separate from the potatoes. They don't take as long to cook either. If you don't want to add the honey then add them to the potato tray about 1/3 of the way through the cooking time, depending on how thin you've cut them.

With parsnips, I find that coating them with goose fat helps them to slide more easily into the bin.

oh I always par boil. Not for very long - less than 10 mins just until they are starting to soften. Then honey and a neutral oil and roast until sticky. Cutting them roughly the same size is key I agree. Cooking on some baking parchment also helps stop them sticking. Definitely less time than the roasties.

I cut the thin end off first and that's a separate piece, then I cut the fatter end into halves or quarters depending on how big the parsnip is, so each piece is roughly similar in size. Trying to cut a whole, long parsnip lengthwise into halves or quarters results in the thin end burning or drying out before the fat end is cooked, otherwise.

I always par boil them with the potatoes. I get my tongs and fish the parsnips out. They go on a plate to dry off. I grease a dish, add the parsnips and pour honey on them. I don’t put them in the oven yet, I don’t cook them as long as the potatoes.

I don’t parboil. Just cut them into roughly evenly sized batons and put in a tray with butter. Roast for around 40 mins, sometimes less if they’re thin ones. Sometimes add maple syrup, honey or brown sugar for the last 10 mins but they don’t really need it

Nothing particular. Big chunks, chuck in raw with parboiled potatoes into hot lard/dripping/goose/duck fat. None of this revolting honey lark as they are inherently sweet and even sweeter where they begin to caramelise. Add lots of sea salt.

In a tray with carrots glaze with mustard and honey. Sprinkle herbs and spices

@YourVagesty

With parsnips, I find that coating them with goose fat helps them to slide more easily into the bin.

Yes! Where they belong.

Don't par boil. Peel then cut in half lengthways and roast in a tin with some olive oil and honey, about 35-40 minutes until just crisping at edges. Finish with a dash of sea salt. Love parsnips!

I roast them in the same tray as carrots. Roast them the day before just with oil then drizzle with honey and cook for 20 - 25 mins while the Yorkshires are in

@YourVagesty

With parsnips, I find that coating them with goose fat helps them to slide more easily into the bin.

I don't parboil them or even peel them anymore, & I usually do them with carrots.

Cut everything into similar size batons then straight into hot oil with a sliced up chilli in it. Drizzle over some honey, good sprinkle of fresh thyme & around 30-40 minutes in the oven.

I know the chilli sounds a bit mad with a roast dinner, but the 'warmth' really works. I have been known to add a cinnamon stick & some cumin too, but find that's a bit much with everything else going on - nice with a plainer roast, but overkill when there's so many dishes, sauces etc for a Xmas dinner.

I boil them so that they are soft enough to mash and then blend them with double cream and a pinch of nutmeg to make a thick parsnip puree. This can be made the day before, stored in the fridge and quickly heated in the microwave.

I second the suggestion to get them straight in the bin without par boiling