Roast honeyed parsnip wedges

Description

Naturally sweet parsnips are enhanced by the addition of honey at the end of the roasting time. Try them with your favourite Sunday roast.

Ingredients

1.2 litres/ 2 pints full-fat milk
6 parsnips, quartered and cored
1 tbsp vegetable oil
2 tbsp clear honey
salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the milk in a large pan until just coming to the boil. Blanch the prepared parsnips in the milk for 2-3 minutes and drain well.
3. Transfer the parsnips to a roasting tray, season well and drizzle the oil over. Roast in the oven for 25-30 minutes until crisp and golden on the outside and cooked through. Drizzle the honey over in the last few minutes, tossing to coat. Serve at once.