Friday, 21 December 2012

Honey and mustard parsnips

I love parsnips, when they are cooked in this particular way they are unbeatable. All you need to do is peel, top and tail your parsnips, then half them or quarter them if they are huge, cut so they are all equally sized and will therefore cook evenly. In the roasting pan add a tablespoon of vegetable oil, a tablespoon of honey, a tablespoon of grain mustard and a good pinch of salt, add a couple of sprigs of rosemary and cook in the oven at 190 for 40 minutes. Keep basting the parsnips throughout the cooking process and turn them from time to time so that the parsnips do not catch and burn.

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