Bay & bacon roast turkey with make-ahead gravy
Try this delicious way to prepare the Christmas bird, with bay leaves, lemon and stuffing - perfect flavours to compliment your festive dinner
Roast parsnips with maple syrup & rosemary
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1kg parsnips(around 15cm in length), peeled
- 4 tsp plain flour
- 4 tsp olive or rapeseed oil
- 4 tsp maple syrup
- rosemarysprigs, leaves only, chopped
- flaky sea salt
Nutrition: per serving
- kcal116
- fat1glow
- saturates0g
- carbs19g
- sugars9g
- fibre8g
- protein2g
- salt0.2g
Method
step 1
Halve the parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
step 2
Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.
