The parsnip has to be one of the most under-rated and under-estimated vegetable around. Okay, so let’s be honest it does look rather insipid when standing next to its beautiful cousin the carrot, but these humble little guys sure do deliver when it comes to roasting. Where carrots and sweet potatoes can be unreliable and let one down by turning soggy and limp if not roasted correctly, parsnips just crisp up so beautifully and remain firm whilst easily caramlising making them sweet, tasty and crunchy.
Roasting in duck fat really does add a lovely dimension to the flavour, but if you don’t have any available or prefer a vegan option then coconut will work perfectly as a substitute.
Top and tail the parsnip, then slice it length ways down the middle into half, and again into quarters.
Spoon over three tablespoons of duck fat
A generous sprinkle of Maldon sea salt, and into the oven for about 45 min or until they turn crispy and golden brown….
- 600g parsnips
- 3 Tbsp free-range goose fat (or coconut oil)
- A generous sprinkle of sea salt
- Preheat the oven to 220ºC.
- Wash and top and tail the parsnip.
- Slice length ways down the centre.
- Then again to quarter.
- Place on the baking tray and spoon the fat/oil over.
- Sprinkle a generous handful of sea salt over and using your hands (yeah you can do it) rub them down to ensure they are entirely covered.
- Roast in the middle of the oven for about 45min but keep and eye on them and remove them once they are a gorgeous golden colour and beautifully crisp
- Serve with mayo, guacamole or tomato sauce.