Ever tried Honey Mustard Parsnip Recipe?

[GrannieAnnie]

Found this on line and looking for something different to serve for husband's surprise birthday party this week. (Most folks here don't seem to know what parsnips are.)
Any suggestions about this recipe? 

SERVES 4

    * 2 lbs parsnips
    * 2 tablespoons oil
    * salt & freshly ground black pepper
    * 2-3 tablespoons mustard
    * 2 tablespoons honey

   1. Peel the parsnips, cut in preferred size and remove the hard core from the center.
   2. Preheat the oven to 400 degrees F.
   3. Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
   4. In the meantime put a roasting tray with the oil in the oven to preheat.
   5. When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
   6. Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
   7. Take the parsnips from the oven and brush them with the glaze.
   8. Roast for another 8 to 10 minutes.

[GrannieAnnie]

[Flunky]

i make very similar sauce and use it for white meat. Gorgeous on BBQ or grill

honey (to taste)
Mustard (to taste)
Vinegar (splash)
Tomatoe sauce (base)

Absolutely lovely.

[Hyacinth]

It's a good classic honey mustard recipe, Annie and works well....wholegrain mustard's particularly nice 8)

[littlebabybird]

i would use grainy mustard as well i have never heard of coreing parsnips, so i wouldnt do that
lbb

[Hyacinth]

..some 'nips do get a bit woody tho & praps the recipe was taking that into account? And I forgot..French wholegrain for a more mellow taste?

[calendula]

sounds fab - I always roast my parsnips with a generous helping of cumin, coriander and chilli + oil and then add plain yogurt for the last 10 mins of cooking which makes a lovely sauce

[tomatoada]

One of the tv chefs did something like this on an afternoon chat show but fried the parsnips.  I think it was Brain Turner.  It looked quicker than using the oven.  I wish I had taken more notice.  Did anyone else see it?

[flossy]

   

  I love all the parsnip recipes here and also the one from Flunky,  gonna try 'em all !    ;)

  We do boiled ham then pop thick slices under the grill with a dash of Worcester sauce , honey and
  mustard and grill  till golden - delish !   :o

  floss x
   

[Able]

One of the tv chefs did something like this on an afternoon chat show but fried the parsnips.  I think it was Brain Turner.  It looked quicker than using the oven.  I wish I had taken more notice.  Did anyone else see it?

Hugh FW. Made crisps very finely cut parnsnips and fried. Would like to try them. Yum.

[Hyacinth]

Parsnip crisps..............deeeeeeelicious! 8)

[carolinej]

Mmmm, I think I  will give this a try. I love roast parsnips, and this seems like the perfect idea to make them even more deicious ;D

cj :)

[Hyacinth]

actually calendula's recipe's made my eyes sparkle and my taste buds go into overdrive - that's the one I'll be trying 8)

[Susiebelle]

I always core parsnips, a greengrocer, theres a word you don't here very often, however we still have them in this neck of the woods, told me that the cores were poisonous? I obviously believed him as I still core even home grown, am I stupid or what :-[ has anyone else ever heard the likes?

[Hyacinth]

FAO Calendula...

I'm buying parsnips today (Aldi's best :D) because I've wanted to do your recipe since I read it. I've only whole coriander & cumin seeds....do I need to grind them and, if so, how finely (ie to a powder/coarsely?)

Thanks.

[calendula]

snap, I'm doing them today as well (sunday)  ;D

best to grind the cumin and coriander and add some dried chilli (or fresh) as well but if you can get any fresh green herb that would be nice to sprinkle over just before serving

I always use a pestle and mortar until there is a mixture of fine powder but still some 'bits' left but that's just personal taste

enjoy  :)

[Hyacinth]

Oh good! Didn't realize you were on-line...

OK, love using my pestle&mortar...only use fresh, well, frozen, like,  chillies - Apache are VERY prolific and these are still from last year's harvest, so they'll be chopped and scattered over...flat-leaf parsley still going strong..sounds like A Plan.

Thanks again :-*

hmmm...might use rosemary...rosemary and parsnips are a Marriage made in Heaven

[calendula]

I always seem to read foodie posts when I'm hungry  ;D

of course you could do this with any root vegetable and give it a mediterranean feel with fennel, onions, artichokes or a west indian feel with sweet potatoes added - we often roast a huge pan of root vegs with herbs and at the end tomatoes and mozarella added - the possibilities are endless

[Hyacinth]

Well, the 'snips with cumin & coriander were delicious 8) Bought the 'snips & yoghurt yesters at Aldi but when I went to get the parsley (decided on that rather than rosemary) from the garden, the heavens had opened and there was a deluge..no way was I braving that to pick parsley :o So I cooked them tonight. Definitely going to be a regular on my 'snip menu..and I eat a lot of 'snips..

So thanks again for the recipe :-*