Roast Parsnips With Sesame And Honey 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 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
• Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.

Steps:

• Preheat the oven to 350°F (180°C). Bring a pan of water to a boil. Peel the parsnips, cut them in half lengthwise, and then into fat chunks. When the water boils, lower them in and simmer for ten minutes, until they show early signs of tenderness. Remove from the heat and drain.
• Pour a glug of oil into a roasting pan, add the drained parsnips, and toss them with sea salt, pepper, and some chopped needles of rosemary. A tablespoon or so will do. Roast for about forty minutes, turning them in the pan occasionally, so that they end up with a pale, golden crust on all sides. In a dry, shallow pan, lightly brown the sesame seeds. They will take barely a minute or so to color.
• Put the honey into a small bowl and whisk in the vinegar, peanut oil, and sesame oil with a small grinding of salt and black pepper. Remove the parsnips from the oven and immediately toss them in the honey dressing, scattering over the toasted sesame seeds as you go.