Smashed Roast Parsnips
Squashing the parsnips before roasting gives them more surface area and transforms them into this crispy golden side dish. Served with sweet honey, thyme, crumbled feta and flaky sea salt, they'd be perfect as a snack or alongside any recipe. Try them as something different with your Sunday roast, or with BBQs and salads.
Substitutes:
- No parsnips? Use potatoes instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
5 Parsnips
2 tbsp Olive oil
2 tbsp Runny honey
1 tsp Thyme (chopped )
50 g Feta
Salt & pepper
Recipe:
- Preheat the oven to 200C/180c fan/gas mark 6. Cut the parsnips in half lengthwise, then put them in a large pan. Add enough water to cover by 2 cm, then bring them to a boil. Reduce to a simmer and cook for 15 minutes, or until they're fork-tender. Drain the parsnips transfer to a large, lined baking tray.
- Press the parsnips with a flat-bottomed mug or glass to "smash" them. Drizzle with olive oil, sprinkle with thyme and season with salt and pepper. Cook in the oven for 20-25 minutes, or until golden and crispy.
- Serve warm with a drizzle of honey and crumbled feta.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
