Ingredients
- 19.4oz-550g parsnips (peeled)
- 2 tablespoons honey
- 1 tablespoon sunflower oil
- 1 tablespoon salted butter (melted)
Dusting
- 1 tablespoon plain flour
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
Method
- Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
- Cut the parsnips in half down the length and then through the middle horizontally (into quarters). Place into a large mixing bowl and add the butter, oil and honey. Give it a good mix up with your hands so they are all evenly coated. Set to one side
- In a separate small bowl, add the dusting ingredients. Combine with a spoon until well mixed. Add the dusting to the parsnips and combine using your hands again, until each parsnip has a complete coating of the mx
- Lightly oil the roasting rack. Place the parsnips onto the roasting rack/pan and pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 40-45 minutes
- Remove from the oven serve
