Roasted Parsnips with Wholegrain Mustard & Maple Syrup
Transform the humble parsnip into a delicious vegan and gluten-free side dish by roasting with wholegrain mustard and maple syrup until crisp and caramelised.
Peel and cut the parsnips into long shards but cutting in half straight across the middle and then cutting the thicker end in half again until you have roughly similar sized finger-width pieces. (If they are particularly large parsnips you may need to cut each piece in half again).
500 g parsnips
Parboil the parsnips by boiling in salted water for 5 minutes until cooked on the outer edges only. Then drain and shake the parsnips about in the colander to roughen up the edges slightly.
Meanwhile, heat the oil in a roasting tin in the oven. Once hot, add the parsnips (be careful as the oil will spit when the wet parsnips hit it!) and tip the roasting tin to one side and quickly mix the parsnips in the oil. Then drizzle over the maple syrup, mustard and sprinkle on the salt and pepper and mix it all together in the roasting tin.
1 tablespoon olive oil, 1 tablespoon maple syrup, 1 tablespoon wholegrain mustard, salt and pepper
Roast in the oven for 30 minutes at 200°C. (Turn the parsnips half way through the cooking time.)
Remove from the oven and serve!
Notes
If you want to prepare in advance, you can prep the parsnips (peel and cut) and parboil them up to 4 hours in advance and keep them in a bowl of cold water in the fridge until you are ready to roast. Alternatively, you can roast them in advance for 20 minutes without the maple syrup and mustard, freeze for up to a month, defrost overnight and then add the maple syrup and mustard and roast for a further 20 minutes on the day.
The mustard seeds may burn in the oven for the whole cooking time. I quite like this as it make it more crispy but if you're worried about it, just add the mustard when you turn the parsnips half way through the cooking time instead.