Nut-free Christmas recipe for 8 people, takes only 15 mins; recipe has parsnip, english mustard, plain flour, rapeseed oil and clear honey.
Crisp honey mustard parsnips
Course: Nut-free Christmas
Servings
8
servings
Prep time
15 mins
Ingredients
- Rapeseed Oil: 4 tbsp rapeseed oil
- Plain Flour: 2 tbsp plain flour
- Parsnip: 1kg parsnip, peeled and cut into thumb-width batons
- Clear Honey: about 3 tsp clear honey
- English Mustard: 2 tsp English mustard powder
Directions
- Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.
