Roast Parsnips |
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Serves 6-8
Ingredients
750g/1½lb parsnips
45ml/3tbsp sunflower oil
Method
Peel the parsnips and if necessary, cut out the woody central core. Cut into 5cm/2inch lengths.
Keep in a plastic bag in the fridge until ready to cook.
Steam or boil the parsnips until not quite tender.
Heat the oven to 200C/400F/Gas6. Heat the sunflower oil in a roasting tin and toss the parsnips in the hot oil.
Roast the parsnips for 30-40 minutes until crisp and golden, basting half way through the cooking time. |
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