LOCAL CHEF RYAN BROKENBROW'S RECIPE
Honey Glazed Parsnips
Why not add some local honey to your parsnips to create a delicious side to your Sunday roast? Sweet sticky and morish these parsnips will make you wish you made more!
Ingredients
- 1 x Pack of 4 Parsnips
- 1 tbsp x Olive oil
- 1 tbsp x Waggle & Hum Honey
- Pinch of Sea Salt Flakes
- 1/2 tsp x Barts Nigella Seeds
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I didn’t even bother to peel these parsnips, they were nice and clean so I just chopped them in half lengthways and boiled them in salted boiling water for 5/6 mins then drained. Leave in the colander or sieve for 5 mins. This will allow the parsnips to steam and dry out, creating a crisper fluffier parsnip.
Place on an oiled baking tray with a little seasoning and bake for 25/30mins. 180C/160C Fan/Gas 4.
5 mins before the taking the parsnips out the oven drizzle over the honey and return to the oven.
Remove roll the parsnips around in the sticky honey. As it cools the glaze will stick to the parsnip.
Finish with the nigella seeds which taste of onion and a pinch of seas salt flakes.
