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 😩

Cut the thin end off, then cut the fat end lengthways into quarters. Lemon mustard dressing (ideally smooth mustard as grain can burn). I do them in the same pan with the carrots, lovely.

I make parsnip puree too. Boiled and then whizzed up with single cream (cause that's what my mum did but am sure double is fine!) Serve with toasted pine nuts on top.
I don't like it personally - can't stand the texture - but dh and sil love it so now a Christmas staple.

I parboil for about 10 mins max. Melt a little bit of butter, mix with some honey and coat the parsnips. Cook for about 25 mins

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

My mum always puts parsnips in her stews and there's nothing worse (imo) than biting into a potato and discovering that it is, in fact, a parsnip. Disgusting vegetables.

Cut them chunky - don't have thin ends. Bring to the bil and boil for no more than 10 mins. While boiling, mix equal amounts of plain flour (I don't measure but maybe 2oz each for 4-6 people? ) and grated parmesan (or similar cheese), season with a little salt and pepper, mix well in a bowl. Grease your roasting dish lightly with butter. Drain your parsnips, and leave the lid on the pan so they remain hot and steamy. Then using a fork or tongs, pick one piece out at a time (hence don't boil too long!) replacing lid on pan so they remain steamy so the flour/cheese mix sticks, and roll in the flour/parmesan mix, spoon over the mix till well coated and place in roasting tray. Repeat till all done, then roast till golden and crispy (half an hour?).

I'm sure I got this recipe from MN about 20 years ago, quantities lost in the midst of time!

Toss in flour and parmesan. Roast in butter till each one is inevitably burnt or too pale.

If you struggle with the size lengthways try doing parsnip medallions instead

Dont parboil
Stick in with roast potatoes
Remove when cooked- just before potatoes usually

Nobody likes a fancy vegetable- honey, cream and Parmesan my arse.

well, I think roast parsnips are one of the queens of the Christmas dinner plate.

While I like parsnip puree, it is nowhere near as good as a roast parsnip with a roast dinner.

If yours are always too pale or burnt, then can I suggest you just put them in with the roast potatoes about 20 minutes after the potatoes go in. That is the easiest way, and if you can do the potatoes then you can do the parsnips

@Ariela

Cut them chunky - don't have thin ends. Bring to the bil and boil for no more than 10 mins. While boiling, mix equal amounts of plain flour (I don't measure but maybe 2oz each for 4-6 people? ) and grated parmesan (or similar cheese), season with a little salt and pepper, mix well in a bowl. Grease your roasting dish lightly with butter. Drain your parsnips, and leave the lid on the pan so they remain hot and steamy. Then using a fork or tongs, pick one piece out at a time (hence don't boil too long!) replacing lid on pan so they remain steamy so the flour/cheese mix sticks, and roll in the flour/parmesan mix, spoon over the mix till well coated and place in roasting tray. Repeat till all done, then roast till golden and crispy (half an hour?).

I'm sure I got this recipe from MN about 20 years ago, quantities lost in the midst of time!

That's Delia Smith's recipe for Parmesan parsnips. I do them every Christmas. They are excellent. I am another one baffled by the idea of making a vegetable which is already very sweet even sweeter by adding honey or maple syrup. Cheese and pepper are a much better addition. I might add a bit of mustard powder, cayenne and/or paprika, smoked or otherwise, this year.

@steppemum

well, I think roast parsnips are one of the queens of the Christmas dinner plate.

While I like parsnip puree, it is nowhere near as good as a roast parsnip with a roast dinner.

If yours are always too pale or burnt, then can I suggest you just put them in with the roast potatoes about 20 minutes after the potatoes go in. That is the easiest way, and if you can do the potatoes then you can do the parsnips

Agreed on all points!

Parsnips, best sliced length ways and cooked au gratin with some cream and parmesan cheese. Saint Delia probably has a recipe if you need one.

Parsnips go in the bin. Disgusting things 🤢

Mine are lightly par-boiled, roasted with rapeseed oil, salt and pepper, until nearly burnt. I don't like them underdone.

Cut into chunks, drizzle with olive oil, sprinkle with nutmeg, 20mins oven 200 degrees.

I use Delia's recipe for parmesan parsnips. Have done for years. Delicious.

Midwife

Par boil, put in a ceramic tray with some chopped fresh sage, roughly chopped toasted hazelnuts, cover in double cream, salt and pepper. Cook with foil until almost done and then without foil to colour the top. Gorgeous.

@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 😩

Open vegetable recycle bin. Insert. Close recycle bin.

I get the Lidl frozen honey roast parsnips. Because otherwise, parsnips are a Faff.

@YourVagesty

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

😀😁😂🤣🤣🤣🤣

Are you meant to cut out the tough core inside the parsnip? I never know if you’re supposed to do this or not.

I don't and it's always fine.

@NdujaWannaDance

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.

Same here for cutting! I now tend to roast with carrots cut into similar size/shape. Coat with extra virgin rapeseed oil for first half of cooking - around 20 mins. Then add in honey, whole grain mustard, tiny squeeze of orange juice and seasoning for next half, to stop the extras burning.

I do lijtge sound of the Parmesan parsnips too