Ingredients
- 1 kg parsnips, (6-8 medium)
- 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
Instructions
- 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 to 7 for about 10 minutes.
- Meanwhile, bring a pan of salted water to a boil, add the parsnips, bring back to a 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
Calories
241
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
14
mg
5
%
Sodium
18
mg
1
%
Potassium
481
mg
14
%
Carbohydrates
27
g
9
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
6
IU
0
%
Vitamin C
21
mg
25
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
