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Roast Honeyed Parsnip Wedges

Naturally sweet parsnips blanched in milk, roasted until crisp, and glazed with honey for a delicious side dish.

VegetarianSide DishGluten FreeRoastParsnips

Estimated Nutrition

Per Serving Total
Calories 274.2 kcals 1645.2 kcals
Carbohydrates 37.4 grams 224.4 grams
Fat 10.7 grams 64.2 grams
Protein 8.1 grams 48.6 grams
Cook Time
30 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
1.2
l
Milk
full-fat
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Vegetable Oil
Other
30
ml
Honey
clear
Vegetables
6
piece
Parsnip
quartered and cored

Steps

  • Preheat the oven to 220°C.
  • Heat 1.2 litres of milk in a pan until it reaches boiling point.
  • Blanch the parsnips in the milk for 3 minutes and drain thoroughly.
  • Place parsnips on a tray, season, and drizzle with oil.
  • Roast for 30 minutes until golden.
  • Drizzle with honey during the final minutes and toss to coat.