ROAST HONEYED PARSNIP WEDGES
Ingredients
- 1.2 litres/ 2 pints full-fat milk
- 6 parsnips
- quartered and cored
- 1 tbsp vegetable oil
- 2 tbsp clear honey
- salt and freshly ground black pepper
Directions
- Preheat the oven to 220C/425F/Gas 7.
- Heat the milk in a large pan until just coming to the boil. Blanch the prepared parsnips in the milk for 2-3 minutes and drain well.
- Transfer the parsnips to a roasting tray
- season well and drizzle the oil over. Roast in the oven for 25-30 minutes until crisp and golden on the outside and cooked through. Drizzle the honey over in the last few minutes
- tossing to coat. Serve at once.
