|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can boil a parsnip; you can boil it then mash; and even add the mashed parsnip to other vegetables. All of which, of course, are delicious. But, if you want to make your parsnips sing with sweetness and texture, then roasting is the only way to go.
The much-maligned parsnip comes into its own when roasted in the oven as it intensifies what already is a sweet vegetable. Plus, the roasting in hot fat also caramelizes those sugars which add a lovely crisp coat to the parsnip. And the biggest bonus, all this can be achieved easily and quickly. Love it.
Which oil or fat to use is up to you. Goose or duck fat will add even more flavor to the parsnip, as will dripping or lard but not quite as much. Oil gives no taste but does still create the crisp outer.
- 1 pound/500 grams fresh parsnips (peeled)
- 2 tablespoons goose fat (or lard, dripping, or vegetable oil)
- Sea salt (to taste)
Gather the ingredients.
Preheat the oven to 425 F/220 C/Gas 7.
Cut the parsnips into even bite-sized chunks or finger thick wedges.
Place them in a large saucepan and cover with cold, slightly salted water. Bring to a boil.
Once boiling, reduce the heat and simmer for 5 minutes. When cooked, the parsnips should be slightly tender but absolutely not soft. (If you overcook them, just mash them with lots of butter and pepper, as unfortunately they will not roast.)
Once lightly cooked, drain and place to one side to allow the parsnips to cool slightly.
Heat the fat in a roasting tin until scorching, but not burning.
Carefully tip the parsnips into the hot fat. Using a tablespoon coat each piece with hot fat, this will prevent the parsnips from sticking.
Return the roasting tin to the oven and roast for 10 minutes.
Turn all the parsnips over and roast for a further 10 minutes, or until the parsnips are golden brown.
Remove from the pan with a slotted spoon and drain on kitchen paper.
Serve immediately with your choice of main.
- If you wish, you can prepare your parsnips in advance. Parboil the parsnips as above, and once tender, drain, cool, cover, and then place in the refrigerator. Bring back to room temperature when you are ready to cook them then proceed with the recipe; a great technique when you have a large dinner to prepare such as Christmas or Sunday Lunch.