The celebrity chef has explored different ways to do this in time for the festive period, offering a slight variation on the side dish on his website.
In a recent clip, Oliver disclosed that he uses honey and a dash of vinegar to help the unique taste of parsnips shine through. His “super easy” festive recipe can serve up to eight people and it is sure to make a lasting impression.
The chef explained on his website: “The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here. The combo of bay and honest adds a real festive feel. For the best results, don’t peel them.”
His simple recipe calls for five ingredients, followed by a simple-to-follow cooking method.
1.5 kg medium parsnips
50 grams unsalted butter
Four fresh bay leaves
One tablespoon of white or red wine vinegar
Two tablespoons of runny honey.
- Preheat the oven to 180C / 350F / Gas 4
- Scrub the parsnips then blanch whole in a large pan of boiling salted water for five minutes then drain and steam dry.
- Tip it into a large roasting tray, dot over the butter and pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for one hour.
- Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.
The recipe comes as Mary Berry, the beloved former Bake Off star, shared her preferred secret ingredient for extra script parsnips. The cook believes that the best way to ensure the roasted vegetables come out with a good crust on them is by adding semolina.
Berry is an avid gan of the ingredient and uses it generously on various roast vegetables. She suggests sprinkling semolina onto the root vegetables with a pinch of thyme for flavour.