Nigella Lawson's Christmas Maple-roast Parsnips
Over a year ago
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Ingredients
- 1kg parsnips
- 125ml vegetable oil
- 80ml maple syrup
Accompaniment
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Description
These Christmas Maple-roast Parsnips are a delightful addition to any festive feast, transforming humble root vegetables into a sweet and savory side dish. With their golden, caramelized edges and tender interiors, each bite offers a perfect balance of earthy flavor and rich maple sweetness. Roasted to perfection, they become irresistibly sticky and fragrant, making them a must-have companion for your holiday turkey or any winter meal. Just be sure to let them cool slightly before indulging, as their sweetness can come with a surprising heat!
Method
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1
Preheat the oven to 200C/180C fan/400F/gas 6 if cooking alongside cold, leftover turkey.
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2
Cook for around 35 minutes.
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3
If using the potato oven, cook for 20-25 minutes.
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4
Halve the parsnips crossways.
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5
Halve or quarter each piece lengthways to create spindly, shard-like lengths.
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6
Cut any thick part into a thinner chunk.
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7
Put the parsnip pieces into a roasting tin.
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8
Pour the oil over the parsnips and smoosh them about.
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9
Dribble the maple syrup over the parsnips.
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10
Roast until tender and stickily brown.
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11
Be careful when tasting to test, as the sugar content of the parsnips makes them blisteringly hot.
Chef's Tips
When preparing ahead, cut the parsnips into lengths the day before and keep in the fridge in a sealable bag.
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