Honey roast parsnips & parsnip purée

Honey roast parsnips & parsnip purée
  • 4 large parsnips, peeled, halved and cored
  • 1 parsnip, peeled and diced
  • 100g butter
  • 50g double cream
  • 25g sesame seeds, toasted
  • 50ml honey
  1. Blanch the half parsnips for 4 mins in boiling salted water.
  2. Roast in a tray with half the butter and the honey until golden brown.
  3. Cover with the sesame seeds.
  4. To make the purée, simmer the diced parsnip, butter and cream until soft.
  5. Blitz in a food processer until smooth and season well.
  6. Serve alongside the parsnips sprinkled with sesame seeds.


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