← Back to Search Results
roasting American
Maple-Roast Parsnips

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated in this chapter, I’ve remodelled slightly, adding intensity of sweetness to the already sweet parsnips, not with honey but with maple syrup. And actually, this is more than a change, it’s an improvement: there is more ambiguity about the maple syrup, it’s sweetness less cloying.

Yield: Serves 8-10

Ingredients

  • 2lbs parsnips
  • ½ cup vegetable oil
  • 1/3 cup maple syrup

Directions

It seems foolish to say “preheat the oven,” when it’s frankly going to be on anyway, but if you were cooking this to go alongside – say – some cold, leftover turkey, when it would be just as good as first time around, then you need a hottish oven, say 400°F, and the parsnips would need around 35 minutes in it. But if you’ve got the oven on very hot because of the roast potatoes, then you are better off parboiling the parsnips so that they need less time actually in the oven; 15 minutes should be enough to turn them chewy and maple-bronzed.

So, peel the parsnips and halve them crosswise, then halve or quarter each piece lengthwise, so that you have a bundle of spindly shards. Either blanch these fawn-colored twigs in salted boiling water for 3 or so minutes, or just put them straight into a roasting pan, pour over the oil, smoosh them about and then dribble over the maple syrup and roast until tender and stickily brown. Be careful as you taste to test: the sugar content of the parsnips, more even than the syrup, make these blisteringly hot.


© 2004 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10.

194kcal (10%)
10mg (0%)
23g
4g
11g (18%)
0g
1g (4%)
8g
2g
0mg (0%)
11g
1g
27mg
358mg
0mcg RAE (0%)
15mg (25%)
39mg (4%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
west-coast-cooking West Coast Cooking
by Greg Atkinson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lidias-italy Lidia's Italy
by Lidia Bastianich
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?