Roasted Parsnips



  • 1.5 kg medium parsnips
  • 50 g unsalted butter
  • 4 fresh bay leaves
  • 1 tablespoon white or red wine vinegar
  • 2 tablespoons runny honey


  1. Preheat the oven to 350ºF.
  2. Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
  3. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
  4. Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.

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