Faced with the reality that we are going to have to move house, and a lot sooner than either one of us expected, I am now having to pare down all the perishable foods that we have in our fridges and larder. That means I am having to be inventive, and lucky old Todd is reaping the benefits of all my originality and expertise.
You all know by now, that we both love parsnips. I like to keep some on hand at all times, and am often found slipping them into soups, stews, casseroles and pies.
I also am so very fond of them roasted. It just wouldn't be a proper roast dinner, in my opinion, without at least some parsnips making an appearance in one shape or another. I think most Britains would agree, at least in part . . .
This is a very delicious way to roast parsnips, taking full advantage of their natural sweetness and nutty flavours. I like them done this way almost as much as I love them when I roast them with Gorgonzola. You can find that recipe HERE.
But in the meantime, I do hope you will give this version that I am posting here today a try. I don't think you'll be disappointed in any way. Honey, butter and parsnips . . . roasted together until golden brown. Oh, my . . . but this is deliciously scrummy!
*Caramelized Parsnips*
Serves 4
Printable Recipe
We love parsnips. The honey in this glaze really accentuates their lovely sweet and nutty flavours. Delicious!
500g parsnips, peeled and halved lengthwise
60g butter
salt and freshly ground black pepper
good pinch of ground ginger
2 TBS honey
Preheat the oven to 180*C/350*F. Place the parsnips into boiling water and blanch for 3 to 5 minutes. Drain and cut into thick slices.
Lightly butter a wide oven proof dish. Put the parsnips in this, in one layer. Season to taste with some salt, pepper and ginger.
Melt the butter in a small saucepan along with the honey and let it bubble up. Drizzle this over top of the parsnips. Transfer the dish to the oven and bake for 10 to 12 minutes until nicely tender and browned.
I LOVE caramelised pasnips, especially as it reminds me of Christmas for some reason. Hope the house move goes well for you both.
ReplyDeleteWhat a lovely surprise to see this post on Facebook Marie this morning Marie, quite unexpected! Peter loves parsnips, I don't very much but I do eat them from time to time, perhaps I should try them this way and I might be converted!
ReplyDeleteHope all is going well for you both in Chester! ~~~ Love, Pat xx
Yum yum yum, I LOVE parsnips. They have become really expensive here (because not enough people buy them perhaps) I have had to buy them less - and that makes them even more expensive! But I love them most like this!
ReplyDeleteMmmm I think Keith will like this. If he doesn't, I'll have his!
ReplyDeletelove, Angie, xx
Marie, this looks wonderful, but parsnips with Gorgonzola??! I must go find that one!
ReplyDeletexoxo Pattie
I have roasted pasnips before and we loved it but...the way you prepare thme must be soooo good and with Gorgonzola! wow.
ReplyDeleteRita
Parsnips don't get nearly enough attention. They are one of my favorite vegetables, and are good for so much more than just being something to throw into a pot roast! Thanks for this recipe.
ReplyDeleteYum! I love parsnips but my hubby hates them with a vengeance and won't even hear of having them in the house! What, I ask could one possibly have against the wonderful parsnip? This recipe looks so delicious.
ReplyDeleteYou say ginger in the recipe but then say nutmeg in the method, which should I use?
ReplyDeleteSorry Rupert, misprint! I shall fix it now. That is supposed to be ginger in the method! Well spotted! Thanks!
ReplyDelete