When you think of food associated with February it’s most likely heart shaped chocolates, perhaps an Easter Egg, however February is also a time for Parsnips, an adaptable root vegetable high in vitamins and minerals. I haven’t yet found a dish where parsnips star in the solo role, however I have found them the perfect side to almost any dish; fish, lamb, beef, chicken, they are a truly versatile vegetable.
- 4 large parsnips, sliced in half and then into strips
- 1 tsp honey per 3 parsnips
- 1 tblsp olive oil
- Salt & pepper to taste
Serves: 2 as a side
Prep time: 10 minutes
Cooking time: 35-45 minutes
Preheat the oven to 200°C (392°F)
- Chop the ends of the parsnips and peel. Slice in half lengthways, then slice into strips based on preference. If you prefer a soft and gooey parsnip then cut into thick chunks. I, however, prefer thin and crispy pieces and so I cut the vegetables into thin strips.
- Place the parsnips in a shallow baking tray and drizzle over the olive oil and honey, mixing until they are combined. Season generously with salt and pepper.
- Place the parsnips in the oven and cook for 35-45 minutes. It is important to keep an eye on them as they can burn easily, especially in fierce ovens.
- Once the parsnips are crispy and golden (or soft and golden if you prefer) remove from the oven and serve alongside a leg of roast lamb, a side of baked salmon or a shoulder of pork.