Honey roast parsnips & parsnip purée   Print Author: Paul Johnson Ingredients 4 large parsnips, peeled, halved and cored 1 parsnip, peeled and diced 100g butter 50g double cream 25g sesame seeds, toasted 50ml honey Method Blanch the half parsnips for 4 mins in boiling salted water. Roast in a tray with half the butter and the honey until golden brown. Cover with the sesame seeds. To make the purée, simmer the diced parsnip, butter and cream until soft. Blitz … Continue reading Honey roast parsnips & parsnip purée