Pancetta-wrapped parsnips

  • Rating: 5 stars
  • Takes: 50 mins
  • Serves: 6


  • 625g (1 and 1/4lb) thin parsnips, peeled and cut into short sticks
  • 2tbsp olive oil
  • 1 sprig rosemary, finely chopped
  • 1 x 110g pack smoked pancetta

Each serving contains 160 calories, 6g sugar, 10g fat, 3g saturates and 0.7g salt.


Preheat the oven to gas 7, 220°C, fan 200°C. Cook the parsnips in a pan of boiling water for 3 minutes. Drain well and refresh under cold running water (this can be done up to 1 day in advance).

Toss the parsnips with the oil and rosemary and season well. Gather them into small bundles; about 3-5 sticks per bundle. Wrap a piece of pancetta around each bundle. Place on a greased baking tray and cook in the oven for 25-30 minutes until the parsnips are  golden and the pancetta is crisp.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.