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In partnership with Jamie Oliver
Jamie says: "Liven up this roast dinner staple with an injection of honey, wholegrain mustard and fresh thyme. Keep the skins on for maximum flavour." See method
of the reference intake Carbohydrate 22.4g Protein 3.3g Fibre 7.5g
Preheat the oven to 200°C/400ºF/gas 6. Scrub and trim the parsnips, halving any larger ones lengthways. Parboil in a large pan of boiling salted water for 5 minutes, then drain well.
Tip into a large roasting tray and toss with 2 tablespoons of oil and a pinch of sea salt and black pepper, then roast for 35 minutes, or until golden and crisp.
Mix the honey and mustard with 1 tablespoon of vinegar, then strip in the thyme leaves.
Remove the parsnips from the oven and then squash the parsnips down with a potato masher. Drizzle over the honey mustard dressing and gently toss together, then return to the oven for a final 15 minutes, or until beautifully golden and sticky, turning halfway.
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