Honeyed Parsnips

• With parsnips being in all the shops at the moment, I thought of my recipe for honeyed carrots and altered it a little for the parsnips
• The parsnips are cut into ‘fingers’.
• How you cut the parsnips depends on their size – try to get them roughly equal.

Ingredients

• 4 large – 8 medium parsnips
• 2 tablespoons runny honey

Method

• Pre-heat the oven to GM4 – 180°C.
• Lightly grease a baking tray.
• Peel and cut the parsnips into quarters or eighths.
• Bake in the oven, turning once or twice, for 40 – 45 minutes.
• Drizzle the honey over the parsnips and turn to coat as much as possible.
• Return to the oven and bake for another 10 minutes.
• *
• Serve with roast meats such as chicken, duck or pork.

Serving dish – Allerton & Sons