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?
- 4 medium sized parsnips
- 2 tsp mustard (dijon would be cool)
- 2 tbsp maple syrup (or honey, if that’s ok for you)
- 2 tbsp olive oil
- salt to taste
- 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.
I picked up some parsnips this morning at the farmers market and have been thinking of delicious ways to cook them. Definitely going to be making these maple and mustard roasted parsnips for dinner tonight, thanks for the idea!
Hi Thalia, great to hear! I love farmers markets. Luckily in Barcelona are still big market halls with lots of different stands of fresh produce. Sometimes they’re even cheaper than the super market 🙂 Better quality definitely!
I confess I tried parsnip for the first time only a few years ago when I moved to London. I loved it. This recipe reminds me of a root vegetable that is very often underestimated but that can taste great when properly seasoned like you did here!
To be honest I never heard of parsnips until Dave came along with this recipe. They were just never on the menu at home. But I was very pleasantly surprised with the result! You still live in London?