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Like roast potatoes, roast parsnips need to be cooked in hot oil, ideally at the same time as the potatoes are cooking and while the turkey is resting.
3 tbsp sunflower oil
Prepare the parsnips a day ahead and store in the fridge in a sealed plastic bag, with the air removed, until ready to cook.
For variation, follow the recipe above, then 10 minutes before the end of the cooking time season the parsnips and drizzle with 3-4 tablespoons clear honey, such as Waitrose Scottish Heather Honey. Return to the oven and cook until golden and sticky.
Typical values per serving:
This recipe was first published in December 2004.