HOW TO COOK PARSNIPS RECIPES

Steps:

• To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways.
• Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes.
• Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using.
• To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out.
• Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using.
• To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender.
• Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
  3. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
  4. Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.