Jamie Oliver adds secret ingredient to roasted parsnips for ‘real flavour boost’ (Image: Jamie Oliver )
has shared his favourite for the perfect parsnips, promising they will “take your usual roast parsnips to the next level”. The celebrity chef’s first roasted parsnip is described as “super easy” and has an ingredient that will make them “the most delicious roast parsnips”: vinegar.
He explained: “The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don’t peel them.”
This is gluten free and serves eight people as a side dish. It takes an hour and 20 minutes to prepare and cook, but Jamie assures it’s worth the effort.
The chef also recommended two clever twists. Before roasting, you can toss blanched parsnips in flour and finely grated Parmesan, and roast in the oven until crisp and golden. He explained this will add “an extra crunch, and give them a real flavour boost”.
Alternatively, you can try rosemary, orange and maple syrup, for the best “festive flavour combo”. He explained: “Add orange peel and sprigs of fresh rosemary to a roasting tray with the blanched parsnips, and toss everything together in maple syrup before roasting.”
The acidity of the vinegar cuts through the sweetness of the parsnips beautifully (Image: jamieoliver.com)
Jamie Oliver’s roasted parsnips recipe
Ingredients
- 1.5 kg medium parsnips
- 50 g unsalted butter
- Four fresh bay leaves
- One tablespoon white or red wine vinegar
- Two tablespoons runny honey
Method
To make these delicious parsnips, you will need to preheat the oven to 180oC/350oF/gas 4. Then, scrub the parsnips and blanch them whole in a large pan of boiling salted water for five minutes.
After straining and steaming them until dry, place them in a large roasting tray with the butter, and a pinch of a sea of sea salt and black pepper. Arrange them in a single layer, toss them to ensure they’re fully coated and roast for one hour.
After removing the tray from the oven, scatter over the bay leaves and drizzle with vinegar and honey. Toss them again and roast for a final 10 minutes until they’re golden.
Once prepared, these can be served as part of a festive feast or to enhance your regular Sunday roast.
Jamie Oliver’s ultimate honey roast parsnips recipe
Ingredients
- 2kg parsnips
- ½ a bunch of fresh thyme
- Two tablespoons runny honey
- olive oil
Method
Scrub the parsnips clean, and slice in half lengthways. Then parboil the parsnips in boiling salted water for 10 minutes, and drain.
Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of butter and two tablespoons of oil.
Place in a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
Jamie Oliver shared a clever tip for using leftover roast parsnips. He recommended breaking them into small pieces and mix with other leftover vegetables. Then shallow fry in a pan to make bubble and squeak and serve with a fried egg.
Another option is to make purée with your leftover roast parsnips, place it in a pan with softened onions and garlic, add stock and blend to make a smooth and delicious spicy parsnip soup.