Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish; try it for the festive season.
Serves 8

Preparation and cooking times

Prep 15 minutes
Cook 15 minutes
Vegetarian

Ingredients

• 1kg parsnip , peeled and cut into
     thumb-width batons
• 2 tsp English mustard powder
• 2 tbsp plain flour
• 4 tbsp rapeseed oil
• about 3 tsp clear honey

Method

1. Boil the parsnips for 5 minutes, then drain well and let them steam-dry for a few minutes. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, and then shake off any excess.

2. 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 minutes.

Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 minutes 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.

Try

Get ahead

The parsnips can be boiled, and then coated with the flour and mustard up to a day in advance. Keep them covered in the fridge until ready to roast.
Per serving

149 calories, protein 3g, carbohydrate 19g, fat 7 g, saturated fat 0g, fibre 6g, salt 0.66 g

Ends