Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Parsnip | 1/2 cup (78g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 lbs parsnips
- 2 tablespoons oil
- salt & freshly ground black pepper
- 2-3 tablespoons mustard
- 2 tablespoons honey
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Directions
Peel the parsnips, cut in preferred size and remove the hard core from the center.
Preheat the oven to 400 degrees F. Cook or steam the parsnips for 5 to 10 minutes, depending on their size. In the meantime put a roasting tray with the oil in the oven to preheat. 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! Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime. Take the parsnips from the oven and brush them with the glaze.
Roast for another 8 to 10 minutes.