The much maligned parsnip comes into its own when roasted in the oven. In this roast parsnip recipe the oven roasting brings out the sweetness of the parsnip and creates a slightly caramelized outside. Delicious.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 500g / 1 lb parsnips, peeled
- 2 tbsp goose fat, lard, dripping or vegetable oil
Preheat the oven to 425°F/220°C/Gas 7
Cut the parsnips into even bite-sized chunks. Place them in a saucepan, cover with cold water and bring to the boil. Once boiling reduce the heat and simmer for 5 mins. Once cooked, drain and place to one side to cool slightly.
Heat the fat in a roasting tin until very hot but not burning. Carefully tip the parsnips into the hot fat. Using a tablespoon coat each piece with hot fat, this will prevent the parsnips from sticking.
Return the roasting tin to the oven and roast for 20 mins. Turn all the parsnips over and roast for a further 20 mins or until the parsnips are golden brown. Remove from the pan with a slotted spoon, drain on kitchen paper.