A delicious vegetable accompaniment to any roast.
Serves
8
Prep
10 minutes
Cook
30-35 minutes
Each 74g serving contains (excludes serving suggestion)
KCal
88
Carbs
11.1g
Fibre
3.5g
Protein
2.3g
Fat
3.1g
Saturates
0.90g
Sugars
5.7g
Salt
0.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
600g parsnips, peeled and quartered
1 tbsp polyunsaturated spread, melted
1 tbsp runny honey
2 tbsp Parmesan cheese, grated
1 tsp fresh thyme
freshly ground black pepper
- Parboil the parsnips for 5 minutes in a pan of boiling water.
- Drain, then return to the pan and toss in the spread and honey.
- Tip into a roasting tin, sprinkle with the Parmesan cheese and thyme and season well.
- Roast for 25-30 minutes at 200ºC/gas 6 until golden and tender.
Chefs tips
- You could use this method using sweet potato wedges or carrots instead of parsnips.
- For a vegetarian dish, use a Parmesan alternative or another strong, hard cheese.
