AI-generated imageHoney-Butter Roasted Parsnip Wedges
Four portions of tender parsnip wedges roasted with honey and butter until golden around the edges.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Preheat oven to 190°C. Trim and peel 500 g parsnips; quarter large ones lengthwise for even thickness.
- 02
Parboil parsnips in salted water for 5 minutes, drain and steam-dry for 3 minutes. Avoid overboiling.
- 03
Dust lightly with 10 g flour, toss with 25 ml oil, 20 g melted butter, 20 g honey and 2 g salt, and spread in one layer.
- 04
Roast at 190°C for 35–40 minutes, turning halfway. When golden and fork-tender, scatter 3 g fresh thyme and serve four.
Before you cook
Contains milk from butter and wheat from flour. Never give honey to infants under one year. Wash parsnips, roast until fork-tender and beware the hot sticky honey and baking tray. Refrigerate leftovers within two hours at 4°C/40°F or colder and reheat thoroughly.
Allergens: milk, wheat
Image & source credits
AI-generated image.
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