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.


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


  • 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

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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