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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
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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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