I love Parsnips!  Not just at Christmas time, but all through the Autumn and Winter season.
This is my recipe for Perfect Parsnips.

You can’t be bashful about using fats when cooking these perfect parsnips.  They are not for those on a diet!!

For a large side portion of Perfect Parsnips take 1kg of Medium parsnips

Slice off the tops, and then using a diagonal cut snip off the bottoms

Peel them

Chop off the ends, about 3 inches long

Cut down the middle of the remaining top, if they are thick, half them length-ways again

Each Perfect Parsnip will give you 3-5 strips of Parsnip

Chuck them in a pan of boiling water with a generous pinch of salt for 10 minutes

Meanwhile heat your oven to Gas Mark 7 or 220C

Once boiled, remove the parsnips from the water.  They may seem mushy so don’t be too rough with them

Some will break up a little bit, and as you transfer them to a cold roasting dish, gently arrange them in a single layer

Pour over at least 3-4 tablespoons of good quality duck fat, goose fat, or olive oil

Dot them with small knobs of butter

Cook in the oven for 35 minutes

Remove from the oven and pour over evenly about 3 tablespoons of Honey
(For added flavour use a cinnamon flavoured honey)

Place back in the oven for 10 minutes

Eat!

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