Recipes
Roast parsnips with maple syrup & mustard
Roast and freeze the parsnips now, then add the maple syrup glaze on the day.
Roast and freeze the parsnips now, then add the maple syrup glaze on the day.
(13 votes)
Cook: 1 Hour
Serves: 6
Price: 28p per serving
Nutritional Information
Each 128g serving contains
Energy
741kj
177kcal
741kj
177kcal
9%
Fat
8.9g
8.9g
Med
13%
13%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
12 0g
12 0g
High
13%
13%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
579kj/138kcal
Typical energy values per 100g:
579kj/138kcal
Ingredients
6-8 parsnips
4 tbsp sunflower oil
3 tbsp maple syrup
1 tbsp coarse-grain mustard
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Peel the parsnips and cut into even-sized pieces. Put in a pan, cover with cold water and bring to the boil, then simmer for 4 minutes. Meanwhile, heat the oil in a roasting tin.
2
Drain the parsnips and pat dry. Toss in the heated oil and roast for 20 minutes.
3
Drain on kitchen paper and freeze for up to a month.
4
On the day, put the frozen parsnips in a lightly greased roasting tin and bake at 200C/180C Fan/Gas 6 for 20 minutes.
5
Mix the maple syrup and mustard, drizzle over the parsnips and turn until well coated. Cook for another 10 minutes.