Ingredients

The following ingredients have 6 Servings
  • 1kg parsnips
  • 2 tbsp goose fat or vegetable oil
  • Lots of cracked black pepper and a sprinkling of sea salt
  • 2 tbsp honey or maple syrup

Instruction

  • <span style="font-weight: 400">Preheat the oven to 180&deg;C/355&deg;F/Gas 4. Peel and cut the parsnips into chunks. We tend to cut off the pointy end and then cut the stouter top into pieces roughly the same size so they roast evenly. Smaller parsnips can just be peeled and cut in half lengthways. Heat the oil or goose fat in a roasting tin until smoking.</span>
  • <span style="font-weight: 400">Toss the parsnip pieces in the hot fat or oil until they are nicely coated, then sprinkle with the black pepper and sea salt. Place them in the oven and roast for about 45 minutes or until cooked and starting to turn golden. The exact cooking time will depend on how big you cut the chunks, so keep an eye on them.</span>
  • Add the honey or maple syrup and roll the parsnips in the sticky juices. Return them to the oven for 10 minutes and continue cooking until golden.