Roast parsnips

Roast parsnips

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3-4 parsnips
salt
freshly ground black pepper
oil
or goose fat
or fat from a roast joint

Method

  1. Heat the oven to 200°C.
  2. Wash and peel the parsnips, then cut them into even-sized chunks. The easiest way to do this is to cut them across in half, then cut the thicker end into quarters and the thinner end lengthways in half again.
  3. Put enough oil or fat (or a combination of the two) into a roasting tin large enough to hold the parsnips in a single, not tightly packed layer to give a depth of 2–3 mm. Put in the oven to heat.
  4. Meanwhile, blanch the parsnips in boiling water for 5 minutes, or until they are beginning to soften. Drain well and allow them to steam-dry for a few minutes. Season with salt and pepper.
  5. When the oil is piping hot, remove the roasting tin from the oven and add the parsnips (they should sizzle). Roast in the oven for about 30 minutes, or until crisp and golden, turning them occasionally as they roast, to ensure an even colour.

Variations

  • Honey roast parsnips: Drizzle 1 tablespoon clear honey over the parsnips when they have just started to brown, and turn them every 10 minutes or so until golden, to prevent the honey burning.

    Parmesan and thyme crusted parsnips: Toss the blanched, drained parsnips in a mixture of 30 g grated Parmesan and ½ teaspoon chopped thyme. Season with plenty of salt and pepper before roasting.

    Roast celeriac: Peel and cut 500 g celeriac into 4–5 cm chunks, cook in acidulated water (water to which a splash of vinegar or the juice of a lemon has been added) for 5 minutes, then proceed as for the roast parsnips.

    Roast beetroot: Scrub 500 g beetroot well to remove grit, cut into wedges, then toss in oil and roast without blanching. They will take about 45–60 minutes; test with the point of a cutlery knife for tenderness.
Tags:
Leiths School of food and wine
cookery course
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