Simple Roast Parsnips are one of my favourite side dishes of a roast dinner. The naturally sweet flavour of the parsnips compliments everything else on the plate. Using only two simple ingredients yet the result is beautiful. This recipe is for simple parsnips but you can also have Roasted Parmesan Parsnips. Make sure you remove the hard sinew at the core of the parsnip to avoid disappointment.
Simple Roast Parsnips
- 1 Baking Tray high sides are needed to prevent fat splashing
- 8 large parsnips
- 125 g cooking fat cookeen, lard, goose fat etc
- Preheat the oven to Gas 6, 200C
- Peel, trim, top and tail the parsnips. Depending on size – cut in half. Small ones can be cooked whole but larger ones need to be cut in half or 1/3rd (the bulbous top cut in half and narrower part leave whole).
- Remove the sinewy centre as they can be very chewy.
- Add the fat (lard; Trex; Cookeen; goose fat etc which ever you prefer) in a large metal baking dish large enough for all the parsnips to be not too cramped,
- Melt solid fat in the preheated oven.
- Make sure the fat is thoroughly melted and hot. Parsnips can be cooked with the roast potatoes if there is enough room in the pan.
- Bring parsnips to the boil in a saucepan of water with a good pinch of salt. When the parsnips reach the boil, turn the heat off and drain the water away.
- When drained, keep the lid on the saucepan and give a good shake (use oven gloves to hold the saucepan to avoid catching fingers on hot pan).
- Carefully spoon parsnips into the hot fat (tip: use two tablespoons) turn the parsnips to coat both sides with the hot fat. Return to the oven and bake, turning at least once, for approx. 25 – 30 minutes at Gas 6 / 200 C until golden brown on all sides.
- Remove from baking dish with a slatted spoon and serve.
- Parsnips do not take as long to roast as potatoes. If you cook them in the same dish as Roast Potatoes, put them in the hot fat about 10 to 15 minutes after the potatoes.