Crispy on the outside and fluffy and sweet on the inside - side dishes don't get much better than this.
Roasted parsnips make a delicious addition to any Sunday roast or festive meal, and this foolproof recipe ensures perfectly seasoned, golden parsnips every time.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
90
Ingredients
800g
small parsnips, peeled
50g
goose fat
2tsp.
salt
Directions
Step 1Cut out three small wedges from one side of each parsnip. Put into a pan of cold salted water, bring to the boil and cook for 5min exactly. Drain well.
Step 2Preheat the oven to 200°C (180°C fan oven) mark 6. Heat goose fat in a roasting tin for 15min until sizzling. Add the parsnips and roast for 15min, then sprinkle over the sea salt. Roast for a further 25min, turning once, until golden.
This parsnip recipe calls for goose fat to add flavour, but you could also use the equivalent amount of vegetable, sunflower or rapeseed oil to make them vegetarian. Whatever fat you choose to use, it is important to get it hot before it makes contact with the parsnips, as this will ensure they get nice and crispy. Add the fat to the roasting tin you will use to roast your parsnips and pop it in the oven for 15-20min before adding your parsnips.
Cutting your parsnips the same size will mean they cook at an even rate, preventing any of them from burning.
Turning your parsnips halfway through cooking will ensure an even golden colour all over.
Make sure that your parsnips don't overlap each other during the cooking process, as this will steam them, rather than roast them, resulting in a soggy parsnip!
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
