Butter-roast parsnips with hazelnuts and sage
- Published: 28 Oct 24
- Updated: 28 Oct 24
Parsnips deserve better than to be cut into little pieces, roasted until dried out and burnt in places and left looking sad on the table. Treat them right and they’ll give the roast potatoes a run for their money. Crisp sage leaves complement the texture and flavour of these sweet root veg, while a scattering of toasted hazelnuts provides crunch.
Serve alongside our ultimate roast turkey.
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Serves 8-10 -
Hands-on time 15 min. Oven time 30 min, simmering time 10-15 min
Before you start
Try to buy parsnips that don’t taper off to a thin point at the end, as they’ll shrivel and burn long before the thicker end finishes cooking. It also means you can keep them in long halves rather than chopping them up to get an even thickness – which looks more appealing at the table.
You can boil the parsnips up to 2 days in advance and leave in the fridge until ready to finish. Just give them a few minutes longer on the hob in step 3 so they warm through before going in the oven. Pre-boiling cooks the parsnips through and means less time in the oven, preventing wrinkled, leathery, burnt bits. It also means you can leave them unpeeled, which helps lock in the moisture and gives them a delightfully fudgy texture.
Nutrition
- Calories
- 162kcals
- Fat
- 9.7g (3.1g saturated)
- Protein
- 2.6g
- Carbohydrates
- 14g (7.4g sugars)
- Fibre
- 5g
- Salt
- 0.2g