Taking the ordinary and making it sweetly extraordinary, this recipe is absolutely scrumptious and a glorious way to dress up a root vegetable. I made this recipe over the holidays and added carrots as I wanted to maximize and combine oven roasting vegetables to save time. I did not double the recipe and found there was enough glaze to handle the additional vegetable... approximately four largish carrots cut the same way as the parsnips. This recipe is definitely a recipe worth repeating, not just at holiday times but anytime!
To find this recipe and other recipes visit Nigella's website at nigella.com
Maple - Roast Parsnips - Nigella Lawson
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Serves 8 to 10
2 pounds/1kg parsnips
1/2 cup/125ml/4 fl oz vegetable oil
1/3 cup/80ml/31/2 fl oz maple syrup
1. Preheat the oven to 400˚F/200˚C/180˚C Fan/Gas mark 6.
2. Peel the parsnips and halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin.
3. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish.
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