Parsnips

[Legend83]

So with enthusiasm abound I have purchased two big bags of parsnips for Christmas lunch...then the depressing realisation that if I par-boil them first they will come out soggy as a pear, but if I don't they will come out hard and woody.

Anyone got the perfect recipe to get nice crunchy parsnips (preferably using honey or maple syrup)? I tried using semolina as a coating which does wonders to my potatoes but it didn't help.

[Ed.]

Could you not parboil for less time or microwave for a few minutes?

[thebraketester]

We usually roast them with the carrots. Don’t boil them, just whack them in the oven with some oil, salt and pepper and a few twigs of rosemary or thyme. 45 minutes maybe. Add a dollop of honey 10 minutes from the end and give them a mix.

[Cotty]

Legend83 said:

So with enthusiasm abound I have purchased two big bags of parsnips for Christmas lunch.

Sorry just realised that I will not be able to make it after all

[Piersman2]

Simplest solution is to bin them, go to shop and buy Aunt Bessies honey roast parsnips. Put in oven for 1 hour. Baste occasionally.

Crunchy, sweet, parsnippy goodness guaranteed.

[Legend83]

Cotty said:

Sorry just realised that I will not be able to make it after all

[Legend83]

thebraketester said:

We usually roast them with the carrots. Don’t boil them, just whack them in the oven with some oil, salt and pepper and a few twigs of rosemary or thyme. 45 minutes maybe. Add a dollop of honey 10 minutes from the end and give them a mix.

Do you cut them thick? I find they just burn to a crisp if I cut them thin, but then they end up hard in the middle if I cut them too thick...

[thebraketester]

Normal sized carrot I would cut into 2-3" lengths and split them in half. Parsnips can be a pain because of the thinner end. Dont have the oven too hot either, 180 is fine.

[Legend83]

Thanks! Fingers crossed...

[tribalsurfer]

I tend to cut in to quarters verticly then cut aay a lot of the core, 180 degrees for 45 - 60 mins basting with oil regularly and then are nice and soft.

[thebraketester]

Legend83 said:

Thanks! Fingers crossed...

If i doubt have a look on youtube.... its an incredible resource for cooking.

[Cotty]

thebraketester said:

If i doubt have a look on youtube.... its an incredible resource for cooking.

Not just the TV chefs like Jamie Oliver and Gordon Ramsey but lot of amateurs turning out some very good food.

[jackofall84]

I par-boil for 5 mins, sprinkle with flour and shake, bake for 40 - 45 mins turning once after 20 mins. Make sure oil is scalding hot when first adding to the tray. I find slightly chunkier works better as otherwise they tend to crisp up and burn. My ovens a fan oven and I set it to 180 deg C. A bit of space between each one helps a lot as well.

My top tip - I find oil/fat being and staying hot as you add either potatoes or parsnips helps hugely on the end result. So after I've heated the oil or fat in the oven I turn a ring on the hob and place the tray on the hob as I add the items, then ensure a good covering of hot oil before returning to the oven.

I hate the fact I won't be cooking Xmas dinner this year and I know the Parsnips and potatoes won't be as good as I can do them.

[rdjohn]

thebraketester said:

We usually roast them with the carrots. Don’t boil them, just whack them in the oven with some oil, salt and pepper and a few twigs of rosemary or thyme. 45 minutes maybe. Add a dollop of honey 10 minutes from the end and give them a mix.

My wife parboils them for 2-3mins only before roasting with with Lime and Honey.

I have to say that they work every time for me, the consumer.

[Gromm]

Love 'em - simple roast which usually does the trick - olive oil, salt, pepper, cumin, some chilli powder, cardamon and clove of garlick (whole), yumm.

[Matt_N]

tribalsurfer said:

I tend to cut in to quarters verticly then cut aay a lot of the core, 180 degrees for 45 - 60 mins basting with oil regularly and then are nice and soft.

Same here, 1/4 then then cut the woody core out, they cook and taste much better without it.

[21TonyK]

Matt_N said:

tribalsurfer said:

I tend to cut in to quarters verticly then cut aay a lot of the core, 180 degrees for 45 - 60 mins basting with oil regularly and then are nice and soft.

Same here, 1/4 then then cut the woody core out, they cook and taste much better without it.

This. I normally start in a frying pan with clarified butter, season and finish in the oven. Sprinkle of salt flakes and a touch of fresh nutmeg as you serve them.

[fttm]

I start mine in orange juice and when it's just about evaporated transfer them into the roasting dish with the potatoes to crisp up .

[miniman]

Lime, and orange juice - would never have thought of those for parsnips but will give them a try

[rjg48]