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
