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
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
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