Honey Orange Parsnips Recipes

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

Steps:

• Preheat oven to 200°C / 400°F.
• Pour oil into a roasting pan and put in oven to heat.
• Add parsnips to hot oil, season if desired and roast for 20 minutes.
• Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
• Serve with and remaining juices poured over.

Steps:

• Bring water to a boil in medium pan. Add parnsips; cover and cook 8 minutes till tender, drain. return pasrsnips to pan; add butter and remaning ingredients, stirring gently till butter melts. Place pan over medium heat and cook, uncovered 1-2 minutes till galzed, stir often.

Steps:

• Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
• Whisk orange juice, honey and 1 teaspoon salt in small bowl until blended. Add mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in herbs and season with salt and pepper.