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How do you do perfect roast parsnips?

11 replies

ThatllDoPig · 19/03/2012 15:43

Mine are always either black and burnt, or soft and not at all crispy. Can't get it right.

OP posts:
Sittinginthesun · 19/03/2012 15:49

I find them tricky, but best if I treat as roast pots. Parboil, but just for couple of mins, then roast in hot oil, with salt, high temp, in their own roasting tin.

WhenDoISleep · 19/03/2012 15:52

Pretty much like roast potatoes - but don't par-boil for as long. Into oil/fat, roast for the same time as potatoes.

I like to drain off most of the fat about 10mins before I'm going to take them out of the oven to crisp them up more.

AnEcumenicalMatter · 19/03/2012 16:00

I parboil for 5 mins or so then drain and shake. Heat oil in a metal baking tray on the gas hob and chuck in the parsnips and 'fry' for a few minutes like that. Then put them in the oven to finish.

valiumredhead · 19/03/2012 16:22

Parboil them, then drain and leave them to sit with the lid on for about 5 minutes to dry them out. Put them into a dish and then pour COLD olive oil over them and bung them on a med - hot oven.

TreacleSoda · 19/03/2012 21:44

Delia is your friend. There is a recipe in her original book, the 1970s one, Original Cookery Course maybe? Anyway, DH follows it to the letter to make roast parsnips and they are spectacular, everyone always comments on how good they are.

FredFredGeorge · 20/03/2012 07:23

I don't parboil, roast in a very hot oven (same with potatoes, have the meat already out resting) ensure the sizes are pretty even. Just season them and a small amount of oil. Take about 40 minutes.

4merlyknownasSHD · 20/03/2012 10:38

I don't parboil, but roll them around in cold olive oil then scatter a few herbs on them and roll around again. Put in for 10 minutes, then take out and roll them around again. The reason for this is the sweetnes that comes out of them can cause them to stick to the bottom of the pan. Then in for another 20-25 minutes. Not burnt and not too crisp/dry.

Indith · 20/03/2012 10:43

Parboil and toss in parmasan before roasting. Yum.

SquishyCinnamonSwirls · 20/03/2012 10:45

Parboil and drizzle honey on them before roasting on a silicone sheet so they don't stick.

ThatllDoPig · 20/03/2012 14:41

Thanks muchly for all replies. I will be trying some of these ideas in my quest for perfect snips.

OP posts:
lolalotta · 21/03/2012 06:19

A drizzle of maple syrup 10 mins before they are due out is lovely!!! Grin

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