Honey & Marmite Glazed Parsnips
By OcadoLife
Published on 02 December 2021
“The mix of malty yeast extract and sweet
honey is a surprisingly good combination and makes a cracking glaze for roast parsnips. I’m
convinced even Marmite haters will enjoy this, especially next to poultry or beef. Keep the parsnips long, and don’t
apply the glaze until they are fully cooked – crisp on the outside,
chewy in the middle.” (Ed Smith, recipe from On The Side.)Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 4 tablespoons of vegetable oil
- 900 g of parsnips, peeled
- 2 tablespoons of marmite
- 2 tablespoons of runny honey
- 2 tablespoons of cold-pressed rapeseed oil
Method
Step 1
Preheat oven to 220 ̊C/200 ̊C fan/gas 7. Pour the vegetable oil into a shallow roasting tin that will fit the parsnips in one layer, and put the tray in the oven for 5 mins to heat the oil.Step 2
Halve or quarter the parsnips lengthways into long wedges from root to tip, depending on how big your parsnips are.Step 3
Take the hot tin out of the oven and carefully roll the parsnips in the sizzling fat. Ensure each piece rests on one of its flat sides, then roast at the top of the oven for 30-40 mins, turning them every 15 mins, until soft and golden, with crisp, brown edges.Step 4
Meanwhile, mix the Marmite, honey and rapeseed oil together. Gently warm the mixture in a small saucepan if it’s rather cold and thick. When the parsnips are cooked, spoon the glaze over them, mix well and serve immediately