Roast parsnips with maple syrup & mustard
- 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.