Preheat the oven to 200C.
Cut the parsnips into chunky quarters. Place 1 litre of water into a saucepan over a high heat. Add 1/2 tsp of salt and bring to the boil. Add the parsnips and boil for 15 to 20 minutes or until tender.
Remove and drain. When they are cool enough to handle, take a sharp knife and remove and discard the core from the quartered pieces of parsnip.
Place the parsnip pieces in a single layer on the roasting tin, add the remaining ingredients and stir everything around to coat. Bake, turning regularly for 45 minutes, or until all of the liquid has evaporated and the parsnips are plump and lightly browned. Remove from oven as soon as the parsnips are ready so that the honey does not burn and taste bitter.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 57 (44%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16.1mg||5 %|
|Sodium 51.5mg||2 %|
|Potassium 355.2mg||9 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 14g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 129
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