Gluten Free
Servings 8
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes


  • 6 medium parsnips
  • 115 g good beef dripping or goose fat
  • salt and freshly ground black pepper, freshly milled
  • 2 tbsp clear heather honey
  • 2 tsp ground cumin
  • 1 tbsp clear heather honey


  • Peel the parsnips and top and tail.
  • Split in half from top to tail, then cut into quarters, leave the core in, leave nice and long.
  • Heat the dripping or fat in a baking tin in a hot oven, 200C Gas 6-7, for about 10 minutes.
  • Meanwhile, bring a pan of salted water to the boil, add the parsnips, bring back to the boil and simmer for 1-minute maximum.
  • Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
  • Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
  • Pour on the honey, sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly. Keep an eye on them.
  • Serve piping hot and golden brown.
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Nutrition Facts
Roasted Honeyed Parsnips
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Gluten-Free Christmas Vegetables, Vegetables
Cuisine Autumn, British, Winter
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