Dijon Mustard - The tang in dijon works well with the bittersweet flavour of the parsnips and the rich maple syrup.Olive Oil - I prefer to use olive oil or another oil with a high smoke point, like avocado, for these roasted parsnips, but melted butter would also work if you’re not dairy-free.Parsnips - These root vegetables are the star of this side dish! They’re starchy, a little sweet, a little bitter, and the perfect vehicle for this maple-dijon marinade.Season the parsnips with a little sea salt and freshly ground black pepper.There's no need to do this if you are using runny honey If you are using set honey put the 2 teaspoons in a small heatproof dish and place it in a shallow dish of hot water, until the honey has melted.Drain the parsnips and place them in a decent sized bowl.Place them in the boiling water and simmer until they are just tender (probably around 4 or 5 minutes) ![]() ![]() Leave the thin end whole but cut the thicker pieces into 4 wedges.
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