Honey glazed parsnips with baked parmesan dip

Name: Honey glazed parsnips with baked parmesan dip
Yield: Serves 6-8 as a nibble
Cuisine: British recipes
Ingredients: 1kg parsnips, cut into long fingers; 4 tbsp olive oil; 4 tbsp clear honey; For the dip; 250g mascarpone; 50g Greek yogurt; 60g parmesan (or vegetarian alternative), grated, plus a little extra; 2 tbsp extra-virgin olive oil; 2 garlic cloves, crushed; A few fresh thyme sprigs, leaves stripped (a few leaves reserved)

Easy
October 2016

Easy
October 2016

Serves 6-8 as a nibble
Hands-on time 25 min, oven time 40-45 min

Serve golden glazed parsnips with a baked mascarpone and parmesan dip for an alternative to crisps at your next drinks, dinner or Christmas party.

Vegetarian recipes

Nutrition: per serving

Calories: 365kcals
Fat: 26.4g (12.5g saturated)
Protein: 6.8g
Carbohydrates: 22.1g (13.9g sugars)
Fibre: 5.9g
Salt: 0.2g

Nutrition: per serving

Calories: 365kcals
Fat: 26.4g (12.5g saturated)
Protein: 6.8g
Carbohydrates: 22.1g (13.9g sugars)
Fibre: 5.9g
Salt: 0.2g

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Ingredients

1kg parsnips, cut into long fingers
4 tbsp olive oil
4 tbsp clear honey

For the dip

250g mascarpone
50g Greek yogurt
60g parmesan (or vegetarian alternative), grated, plus a little extra
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
A few fresh thyme sprigs, leaves stripped (a few leaves reserved)

Ingredients

1kg parsnips, cut into long fingers
4 tbsp olive oil
4 tbsp clear honey

For the dip

250g mascarpone
50g Greek yogurt
60g parmesan (or vegetarian alternative), grated, plus a little extra
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
A few fresh thyme sprigs, leaves stripped (a few leaves reserved)

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the parsnips in the olive oil in a large roasting tin, then spread them out and season well. Roast for 20 minutes, then remove the tin from the oven and drizzle the honey all over the parsnips, tossing to coat. Roast for another 15 minutes or until golden, sticky and crisp.
Meanwhile, mix together all the dip ingredients and put in an ovenproof dish (about 500ml capacity). Put the dish on an oven rack underneath the parsnips for the last 15 minutes of the roasting time. Once the parsnips are done, remove them from the oven to cool a little and move the dip higher in the oven for another 5-10 minutes, so it browns on top. Remove once gently bubbling – it will have a ricotta-like consistency.
Put the parsnips and dip on a platter and scatter the parsnips with salt and a few thyme leaves. Serve – and warn people that the dip will be hot!

Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the parsnips in the olive oil in a large roasting tin, then spread them out and season well. Roast for 20 minutes, then remove the tin from the oven and drizzle the honey all over the parsnips, tossing to coat. Roast for another 15 minutes or until golden, sticky and crisp.
Meanwhile, mix together all the dip ingredients and put in an ovenproof dish (about 500ml capacity). Put the dish on an oven rack underneath the parsnips for the last 15 minutes of the roasting time. Once the parsnips are done, remove them from the oven to cool a little and move the dip higher in the oven for another 5-10 minutes, so it browns on top. Remove once gently bubbling – it will have a ricotta-like consistency.
Put the parsnips and dip on a platter and scatter the parsnips with salt and a few thyme leaves. Serve – and warn people that the dip will be hot!