Delicious Roast Parsnips With Honey, Soy and Lemon

by T0BY in Cooking > Main Course

1608 Views, 17 Favorites, 0 Comments

Delicious Roast Parsnips With Honey, Soy and Lemon

IMG_0926.JPG
IMG_0927.JPG

In this Instructable I will explain how to make my delicious roast parsnips with honey, soy sauce and lemon. It is a subtle and tasty twist on traditional roast parsnips. They are great served with roast meat, nut roast, roast potatoes and vegetables.

Serves six.

Preparation time, 15 minutes.

Cooking time, 45 - 60 minutes.

Roasts are great for a celebration and we are celebrating this week because I finally feel like a proper inventor having been granted my first patent! Woohoo! I invented a process for making a completely new type of ear plug and have waited years for the patent to come through. You can see the ear plugs here; http://zenplugs.com/. I developed them to help me sleep as I work nightshifts and found most ear plugs a waste of money. I developed plugs which are incredibly comfortable and effective. They are also ideal for swimmers because they are water-proof, antibacterial and connected on a cord.

You Will Need

IMG_0898.JPG
IMG_0918.JPG

Nine medium-size parsnips (One and a half parsnips per person. They shrink quite a lot when you cook them.)

Three tablespoons soy sauce

Two tablespoons honey

A lemon

One and a half tablespoons olive oil

One and a half tablespoons vegetable oil

Salt and pepper to taste

Chop the Parsnips

IMG_0900.JPG
IMG_0901.JPG
IMG_0902.JPG

I tend to cut them longways because the long thin tails beome crispy. In the first photo you can see that the parsnip is symmetrical; I never noticed this until I started chopping vegetables this way. If you cut along the line of symmetry you get lovely long tails.

Add the Olive Oil

IMG_0919.JPG

Put the parsnips in an ovenproof dish and add one and a half tablespoons of olive oil.

Add the Honey

IMG_0920.JPG

Add two tablespoons of honey.

Add the Soy Sauce

IMG_0905.JPG

Add three tablespoons soy sauce.

Add the Vegetable Oil

oil.PNG

Add one and a half tablespoons of vegetable oil.

Juice the Lemon

IMG_0917.JPG

Use your favoured technique to juice the lemon. I squeezed it onto a fork. Add to the parsnips.

Add the Salt and Pepper

IMG_0915.JPG
IMG_0913.JPG

Add salt and pepper to taste.

It's Ready to Cook!

IMG_0916.JPG

Mix it with a spatula and it's ready to go in the oven.

Potatoes and Parsnips

IMG_0921.JPG
IMG_0924.JPG

The first photo shows the lovely roasted new potatoes I cooked to go with the parsnips. The second photo shows the parsnips when they are ready to come out. Cook at 180 degrees for forty five minutes in a standard oven. I used an Aga which took a bit longer. I don't tend to time the roasted vegetables precisely, just keep checking them until you are happy with the colour and texture. Turn them, coating them in the oil, and move them about 3-4 times whilst cooking so they cook evenly and don't dry out.

They're Done!

IMG_0925.JPG
IMG_0927.JPG

Transfer into a warmed table dish and you're done!