Roast parsnips with maple syrup & mustard

Roast parsnips with maple syrup & mustard

Roast and freeze the parsnips now, then add the maple syrup glaze on the day.

By , 21 September 2015
Roast parsnips with maple syrup & mustard
  • Ready in: 60 mins
  • Serves: 6
  • Price: 28p per serving
Nutritional Info
Each 128ml serving contains
  • Fat 8.9
  • Sat Fat 1.1
  • Sugar 12
  • Salt 0.19
  • Cals 177
of your reference intake.
Typical energy values per 100g: 579kJ/138kcal.
  • 6-8 parsnips
  • 4 tbsp sunflower oil
  • 3 tbsp maple syrup
  • 1 tbsp coarse-grain mustard
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Peel the parsnips and cut into even-sized pieces. Put in a pan, cover with cold water and bring to the boil, then simmer for 4 minutes. Meanwhile, heat the oil in a roasting tin.

  • Drain the parsnips and pat dry. Toss in the heated oil and roast for 20 minutes.

  • Drain on kitchen paper and freeze for up to a month.

  • On the day, put the frozen parsnips in a lightly greased roasting tin and bake at 200C/180C Fan/Gas 6 for 20 minutes.

  • Mix the maple syrup and mustard, drizzle over the parsnips and turn until well coated. Cook for another 10 minutes.