In the dark days of winter we all need some colour to engage the senses: bright orange satsumas, cheeful green holly, or the deep red of mulled wine. Of course we don't usually think of parsnips as colourful, but a big pinch of saffron changes that! Honey and saffron bring this humble root veg to place of pride at a festive table.
We have lots of other ideas for Christmas and winter feasts, from stress-free prep tips to vegetarian recipes we hope you'll enjoy again and again!
Dietary: Vegan Option, Gluten Free Option
- 4 Parsnips
- A big pinch of Saffron
- 2 tbsp olive oil or rapeseed oil
- 1 tbsp honey
- Salt and pepper
- Grind the saffron in a pestle and mortar and mix with 2 tbsp boiling water. Set aside for at least 10 minutes but the longer the better.
- Peel the parsnips and cut into long wedges. Par-boil the parsnips in salted water for 5 minutes then drain.
- Toss in olive oil, honey and saffron liquid. Sprinkle on a little semolina and place in an ovenproof tray or dish.
- Roast for 30 minutes in a hot oven (200C) or until golden and crispy at the edges.
- If you want to make this wheat free toss the parsnips in fine cornmeal or polenta instead of semolina.
- To make the dish vegan use maple syrup or agave instead of honey.
- Any leftover roasted parsnips are lovely cold in a salad or added to a soup.