Roasted parsnips are a sweet, nutty winter treat
The cold triggers a natural conversion of their starches into sugars that caramelise when roasted, creating a rich, sweet and slightly nutty flavour.
Winter weather brings sweetness to parsnips, which are often overlooked for their more glamorous cousins, carrots. The cold triggers a natural conversion of their starches into sugars that caramelise when roasted, creating a rich, sweet and slightly nutty flavour. A sprinkling of pickled mustard seeds and fresh mustard leaves provide a welcome punch and pop to the proceedings. Have them with my pork chops recipe.
Ingredients
- 4-5 parsnips, halved
- 100ml olive oil
- 20g yellow mustard seeds
- 60ml apple cider or white wine vinegar
- 20ml water
- 20g honey
- 1 teaspoon salt
- Fresh mustard leaves
Method
- Preheat your oven to 180C.
- Place the mustard seeds in a small pan and cover with 400ml of cold water. Place the pan on the heat and bring the water to the boil. Immediately strain the mustard seeds and repeat the blanching process another 4 times, changing the water each time to remove the bitterness.
- In a small saucepan, combine the mustard seeds, apple cider vinegar, water, honey, and salt. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 4-5 minutes, until the mustard seeds are plump.
- Remove from heat and allow to cool.
- Heat a large pan over a high heat. Add the olive oil and, when hot, place the parsnips face down. Cook for 5-6 minutes until golden brown.
- Turn, season well and place in the oven for 15-18 minutes until they are roasted and tender.
- Toss the mustard seeds and the mustard leaf through the parsnips, season to taste, and serve immediately.
Serves 2