|Nutritional Guidelines (per serving)|
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 drippings or lard, but not quite as much. Oil gives no taste, but does still create the crisp outer.
- 1 pound/500 grams parsnips (fresh; peeled)
- 2 tablespoons goose fat (or lard, drippings, or vegetable oil)
- Sea salt (to taste)
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, cover with cold, slightly salted water and bring to the 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 happen to overcook them, no worries. Just mash with lots of butter and pepper as like, as they will not roast.
So, once lightly cooked, drain and place to one side to allow the parsnips to cool slightly.
Heat the fat in a roasting tin in the oven 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 a paper towel.
Serve immediately and enjoy!
Prepare Parsnips in Advance
If you wish, you can prepare your parsnips in advance. Parboil the parsnips as above, and once tender, drain, cool, cover 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.
Alternative Flavors to Add to Roast Parsnips
Once the parsnips are in the hot fat, just before roasting, add a good sprinkling of sesame seeds.