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.
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