This easy Christmas recipe will make you think about roast parsnips in a whole new way.
Ingredients
- 1kg small parsnips, each 100-125g
- 200ml sunflower oil
- 6 garlic cloves, unpeeled
- 15g butter
- 2 long fresh rosemary sprigs, halved
Method
- 1. Cut each parsnip in half lengthways. Drop into a pan of boiling salted water and cook for about 5 minutes. Drain the parsnips well in a colander, then wait for the steam to die down.
- 2. Meanwhile, pour the sunflower oil into a roasting tin and heat in the oven at 190°C/fan170°C/gas 5 for 5 minutes or until the oil is really hot. Slightly crush the garlic cloves under the flat side of a large knife.
- 3. Add the parsnips to the tin, toss well in the hot oil then pour away the excess oil – this ensures the parsnips are dry and crisp, not greasy. Dot the parsnips with the butter and scatter over the rosemary and garlic. Roast for 30 minutes. Increase the oven temperature to 200°C/fan180°C/gas 6. Turn the parsnips and roast for a further 20 minutes or until golden and crispy.
Nutritional info
Per serving: 196kcals, 13.9g fat (2.6g saturated), 2.4g protein, 16.1g carbs, 6.8g sugar, trace salt