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Roast Parsnips

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Roast Parsnips

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.

  • Christmas
  • Vegetarian
Preparation time:
5 minutes
Cooking time:
40 minutes to 45 minutes
Total time:
45 minutes to 50 minutes 50 minutes
Serves:
 8

Ingredients

  • 3 tbsp sunflower oil
  • 1kg parsnips

Method

  1. Preheat the oven to 200°C, gas mark 6. Place the oil in a roasting tin and heat in the oven. Meanwhile, peel the parsnips and cut - depending on their size - lengthways in half or quarters to form even-sized pieces.
  2. Carefully place the parsnips into the hot oil, and turn to coat. Roast for 40-45 minutes, until golden, turning halfway through.

Cook's tips

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.

Notes on ingredients

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.

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Nutritional Info

Typical values per serving:
Energy 134.0kcal
Fat 7.2g
Saturated Fat 1.0g
Salt trace

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in December 2004