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Parsnips roasted in orange juice, thyme and orange blossom honey
Serves 6 Starters and mains
Ingredients
- 12 parsnips, trimmed and cut in half lengthways
- zest and juice 3 oranges
- 2tbsp orange blossom honey
- 2tbsp orange blossom honey
- 6 knobs of butter
Method
Parboil the parsnips in boiling salted water for 4 minutes, then drain and cover with a clean tea towel. Preheat the oven to 220C/ 200C F/Gas 7. Put the orange zest, juice, honey and thyme in a small pan, bring gently to the boil and simmer for 4 minutes until reduced a little.
Remove the woody stalks from the thyme and toss the parsnips and orange syrup together in a bowl, then season and arrange the parsnips head to toe in a long, narrow gratin dish. Pour any syrup left in the bowl over them, dot with the butter, cover with foil and roast for 10 minutes. Uncover and continue to roast for another 15-20 minutes until soft, golden, sticky and charred in places, then serve immediately.
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