For an extra special treat try this glazed parsnip recipe by adding a dash of maple syrup, and a sprinkle of sesame seeds for extra flavour and a little crunch. This takes the parsnip to whole new heights. This sophisticated addition to the recipe ensures they can still be part of a traditional Sunday roast,but makes them a special dish for a Christmas dinner, or a dinner party. The humble parsnip has never looked so good.
Do not be surprised if they soon become a favourite on your dinner table.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 3 tbsp sesame seeds
- 700g / 1 ½ lb parsnips, peeled, topped and tailed
- Salt and freshly ground black pepper
- 25g / 1 oz butter
- 2 tbsp good quality, maple syrup (or for alternatives, see below)
- First toast the sesame seeds. Heat a heavy bottom frying pan or skillet to hot but not burning. Add the sesame seeds to the dry, hot pan and gently swirl the pan around until you notice the seeds starting to colour. Whip them out of the pan and onto a plate immediately you see any colour. They will continue to cook even when on the plate.
- Cut the peeled parsnips in half lengthways and in half again. If the parsnips you are using are a little old, or are woody, you will need to cut into quarters and remove the woody cores - once done they will taste just as good as young parsnips.
- Bring a pan of water to a boil. Add a pinch of salt and the parsnips and boil for 2 minutes. Drain in a colander keep to one side.
- In a small saucepan melt the butter with the maple syrup and heat gently. Place the cooked parsnips in a roasting tin and brush thoroughly with the maple-butter mixture. Season well with salt and pepper.
- Cook in the preheated oven, shaking the pan frequently, for 30 minutes or until golden brown.
- Sprinkle over the sesame seeds and return to the oven for 5 minutes. Transfer to a warm serving dish, serve immediately or keep warm until needed.