Glazed parsnips
Parsnips roasted in olive oil until golden and tender, then coated in butter and maple syrup and returned to the oven to turn sticky.
Method
- 1
Heat the oven to 200°C and put the oil in a large roasting tray to heat up.
- 2
Cut the parsnips into quarters lengthways and cut out any woody core from the thick ends.
- 3
Cook them in a pan of boiling salted water until the edges just begin to soften.
- 4
Drain well and leave in the colander to steam dry.
- 5
Tip the parsnips into the hot oil, turn them to coat and season with salt and pepper.
- 6
Roast until golden and tender, turning once halfway.
- 7
Meanwhile, melt the butter with the maple syrup in a small saucepan.
- 8
Pour the maple butter over the parsnips, scatter over the thyme and toss to coat.
- 9
Roast again until the glaze is bubbling and the edges are dark and sticky.
- 10
Serve hot, spooning over any glaze left in the tray.
Notes
- Parboiling gives the parsnips a fluffy inside and rough edges that catch the glaze. You can skip it and add 10 minutes to the roasting time.
- Honey works in place of maple syrup, giving a slightly more floral flavour.
- Parboil and chill them up to a day ahead, then roast from cold, allowing a few extra minutes.
Equipment
Large saucepan, Colander, Large roasting tray, Small saucepan