Honey Roast Parsnips and Carrots Recipe | Kitchen Mason (2024)

FAQs

Do carrots and parsnips need to be parboiled before roasting? ›

Recipe tips

The vegetables and oil are being roasted from cold, so extra virgin olive oil's relatively low smoke point isn't an issue here. DO I NEED TO BOIL FIRST? Quartering the vegetables and removing the woody middles from the parsnips means boiling them first isn't necessary.

Parboil the parsnips in boiling salted water for 10 minutes, then drain well. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

Steam starchy vegetables first until just tender and then finish roasting in the oven. And for non-starchy vegetables, throw them straight into the oven with just the seasonings (no steaming necessary).

Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture. Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

One serving of parsnips provides about 20 percent of the DRI for women and about 13 percent for men. Fiber also helps to slow down sugar absorption to avoid spikes in your blood sugar. Although parsnips have a higher glycemic index of 52, they have so much fiber that the sugars don't absorb all at once.

Do you eat the core of a parsnip? ›

Coring is optional — and largely down to personal preference and the toughness of the core. Whilst some parsnips have a tender, more edible core, others are fibrous, woody and a bit chewy. If in doubt, cut the parsnip into quarters lengthways and remove the core if looks and feels dense.

Roasted root vegetables: 250 grams per person. This equates to one carrot and one parsnip each.

Single layer and well-spaced out on the tray, use 2 baking trays if necessary or they will get soggy. There should be a good amount of space between the parsnips so they cook properly. To ensure even roasting, slice the parsnip in half so that the end is 1 piece.

So make sure that the parsnip pieces aren't wet going into the oven, or they will take longer to brown. Dry thoroughly before cutting. Toss in a mixing bowl, not on the sheet pan – Sometimes I see on cooking shows that they'll toss roasted vegetables in the oil, salt, and pepper on the sheet pan instead of a bowl.

Parboil potatoes, carrots, turnips and celeriac and the like because they are very dense. Don't parboil onions or other less dense roots. Parboil is faster and useful if you can't vary the heat of your oven e.g roasting a bird.

Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.

Parboiling carrots helps to soften them slightly, making them easier to cook through when using methods such as roasting or grilling. It also helps to preserve their vibrant color and nutrients.