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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.
As a shorcut, use a 750g bag frozen Waitrose Roasting Parsnips, 2 x 400g packs Waitrose Honey Glazed Parsnips or 2 x 400g packs Waitrose Root Vegetable Medley, available from the chiller cabinet.
Prepare the parsnips a day ahead and store in the fridge in a sealed plastic bag, with the air removed, until ready to use.
Follow the recipe above and, 10 minutes before the end of cooking time, season the parsnips and drizzle with 3-4 tablespoons Waitrose Greek Honey. Return to the oven and cook until golden and sticky.
Typical values per serving:
This recipe was first published in December 2004.