Parsnips in Syrup and Mustard (5+30 Min, Vegan)
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Best parsnips ever. A bold claim to be sure. But you’ll never know unless you try them hey?
Ever since I was young, parsnips were always there at Christmas dinner. Often looking lonely and forlorn.
I was never a big fan; I found them boring and somehow lacking – especially when compared to all the other delicious alternatives.
Why fill up on parsnips, a young me thought, when there’s so much else to be eaten?
Anyhoo – I digress – I decided to change that. And after plenty of research and bit of parsnippy practice, I have the recipe.
Something about the natural flavour of parsnips sits really well with honey and mustard – and that’s the route I’ve gone for.
I found Dijon mustard gave the best results, while honey or maple syrup were equally good. Throw in some oil and salt – and that’s it. Easy.
Health Benefits – Parsnips in Syrup and Mustard
Parsnips are all about the fiber. I know we bang on about it, and we’ll continue to do so. For good reason. Fiber is just amazing.
It lowers the risk of heart disease and diabetes (among many other things!) – try telling yourself that ain’t good. Go on, get some fiber down you. What are you waiting for?
- Peel and chop parsnips into slicesю
- Chuck in bowl along with all other ingredients.
- Use a spoon to mix it all up and make sure the parsnips are well coated.
- Bung in a tray and roast at 200C/400F for 30 mins.