Honey-roast parsnips recipe

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  • Serves 8
  • 5 mins to prepare and 35 mins to cook
  • 190 calories / serving
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A great tasting side dish made with parsnips roasted in honey and topped with crunchy hazelnuts.

Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Slice the parsnips in half lengthwise and put in a large roasting tin. Toss with the olive oil.

Melt the butter in a pan over a low heat, allowing it to bubble and gradually turn a shade darker (about 3 minutes). Pour the browned butter over the parsnips, drizzle with the honey and season generously.

Roast for 25-30 minutes, until tender and turning golden brown, covering with foil if the honey browns too quickly. Scatter with the chopped hazelnuts and return to the oven for 5 minutes, until the nuts are pale golden.

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  • Ingredients

  • 800g (1lb 10oz) medium-sized parsnips
  • 30ml (2tbsp) olive oil
  • 50g (2oz) butter
  • 3tbsp clear honey
  • 50g (2oz) blanched hazelnuts,
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  • Energy 793kj 190kcal 10%
  • Fat 13g 19%
  • Saturates 4g 20%
  • Sugars 9.7g 11%
  • Salt 0g 0%

of the reference intake
Carbohydrate 16.7g Protein 2.7g Fibre 5.4g

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