Crisp Honey Mustard Parsnips

Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  149

• Protein

  3g

• Carbs

  19g

• Fat

  7g

• Saturates

  0g

• Fibre

  6g

• Sugar

  9g

• Salt

  0.66g

Ingredients

• 1kg parsnip, peeled and cut into thumb-width batons
• 2 tsp English mustard powder
• 2 tbsp plain flour
• 4 tbsp rapeseed oil
• about 3 tsp clear honey

Directions

1. Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
2. Heat oven to 220C/200C fan/gas 7-you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

Categories: All Christmas, Vegetables