How to Make Roast Parsnips

How to Make Roast Parsnips

The Great British Roast

I don’t hear about people eating parsnips that much here in America. In England, you will find them on the plate, every Sunday, with the great ‘British Sunday Roast’.  Roast potatoes, roast parsnips, brussels , peas and carrots, Yorkshire pudding and a thick brown gravy. Not a high calorie gravy, full of animal fat, but a cornflour thickened, rich brown gravy often made from Bisto. An instant, tasty gravy with virtually no calories, made from yeast extract. There is also some kind of meat served with a roast, but not in my house. A nut roast perhaps, but no pigs or cows. Serve this with a Creamed Horseradish Sauce and you have a meal made in heaven.

Roast parsnips can be served with a variety of dishes.  You can make roast potatoes on the same tray and just put some green vegetables along side, and you have a delicious, hearty, winter dish. Put the parsnips in about 20 minutes after starting the potatoes. Parsnips don’t need as long to roast.

How to Make Roast Parsnips

How to Make Roast Parsnips
 
Prep time
Cook time
Total time
 
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Ingredients
  • Parsnips
  • ½ Cup Canola oil
  • Tumeric - Optional
  • Seasoning
Instructions
  1. Peel parsnips and cut off the top an bottom.
  2. Place into a pan with cold water and bring to the boil. Let parsnips boil for just a few minutes and then drain.
  3. Place parsnips into a bowl and season with freshly ground sea salt and black pepper. I also add turmeric for a rich yellow color.
  4. Put ½ cup of canola oil into on a baking try and into the oven.  Heat at 450F until the oil gets hot. 5- 8 minutes. If you put a parsnip into it, it will sizzle.
  5. Put parsnips into the oil and bake at 450F until brown and crispy. 20-30 minutes.
  6. Serve with Cream Style Horseradish Sauce.
 

How to Make Roast Parsnips

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