The celebrity chef has shared his ultimate recipes for the perfect parsnips
Jamie Oliver adds secret ingredient to roasted parsnips for ‘real flavour boost'(Image: (Image: Jamie Oliver ))
Jamie Oliver has revealed his top tips for creating the ultimate roast parsnips, claiming they will “take your usual roast parsnips to the next level”. The celebrity chef describes his first roasted parsnip recipe as “super easy” and highlights vinegar as the secret ingredient that makes them “the most delicious roast parsnips”.
He shared: “The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don’t peel them.”
This gluten-free recipe serves eight people as a side and takes around an hour and 20 minutes from start to finish. Jamie assures that the time spent is well worth it for the end result.
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For those looking to add a twist to their parsnips, Jamie suggests two innovative ideas. One involves tossing blanched parsnips in flour and finely grated Parmesan before roasting until they’re crisp and golden, which he says will provide “an extra crunch, and give them a real flavour boost”.
Alternatively, for a “festive flavour combo”, Jamie recommends adding orange peel and fresh rosemary sprigs to a roasting tray with the blanched parsnips, then coating everything in maple syrup before roasting, reports the Express.
The acidity of the vinegar cuts through the sweetness of the parsnips beautifully(Image: (Image: jamieoliver.com))
Jamie Oliver’s roasted parsnips recipe
Ingredients
1.5 kg medium parsnips50 g unsalted butterFour fresh bay leavesOne tablespoon white or red wine vinegarTwo tablespoons runny honey
Method
To make these delicious parsnips, you will need to preheat the oven to 180oC/350oF/gas 4. Then, scrub the parsnips and blanch them whole in a large pan of boiling salted water for five minutes.
After straining and steaming them until dry, place them in a large roasting tray with the butter, and a pinch of a sea of sea salt and black pepper. Arrange them in a single layer, toss them to ensure they’re fully coated and roast for one hour.
After removing the tray from the oven, scatter over the bay leaves and drizzle with vinegar and honey. Toss them again and roast for a final 10 minutes until they’re golden.
Once prepared, these can be served as part of a festive feast or to enhance your regular Sunday roast.
Jamie Oliver’s ultimate honey roast parsnips recipe
Ingredients
2kg parsnips½ a bunch of fresh thymeTwo tablespoons runny honeyOlive oil
Method
Scrub the parsnips clean, and slice in half lengthways. Then parboil the parsnips in boiling salted water for 10 minutes, and drain.
Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of butter and two tablespoons of oil.
Place in a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
Jamie Oliver shared a clever tip for using leftover roast parsnips. He recommended breaking them into small pieces and mix with other leftover vegetables. Then shallow fry in a pan to make bubble and squeak and serve with a fried egg.
Another option is to make purée with your leftover roast parsnips, place it in a pan with softened onions and garlic, add stock and blend to make a smooth and delicious spicy parsnip soup.
Dining and Cooking