The Foodies Sesame Seed & Honey Roast Parsnips & A Wee Giveaway

Prep Time:5 mins, Cook Time: 25 - 30 mins, Total Time: 35 mins

February 27, 2014

Eat Your Veg | Sesame Seed and Honey Roasted Parsnips

Gosh, almost two weeks since my last post. Though I do have good reason. We’ve been away for half term in France so the kids could spend a week with their papa and catch up with lots of friends. They even went to their old school for a few hours and managed to join them on a sledging trip to the mountains. How cool’s that? And I had a lovely week of R and R, particularly in the much needed sleep department, staying with friends. Though since our return on Monday my feet have barely touched the ground. Today was the first of my planned series of healthy eating sessions at a local primary school. I’m pleased to say it went really well, lots of fun and a truly inspiring exercise. But more on that in posts to come.

Just before we left for France I cleared the contents of our fridge in one veggie-tastic sunday lunch. Eight veggies I have you know! And I finally got to try a parsnip recipe I’ve had my eye on from The Foodies Books ever since I was gifted the set from local Herefordshire author Joanne. You may recall I wrote about the books back in December and ran a giveaway for the complete set. The Foodies are a delightful series of twelve books, one for each month and each with a fun tale and yummy recipe of a seasonal fruit or veggie. Beautifully written, colourful and enchanting, they would make a gorgeous present to any young children in your lives.

The Foodies

1-January-Book-Of-The-Month-smJanuary’s book is Parsnip Meets a Snowman and has a very tempting recipe for Sesame Seed and Honey Roast Parsnips. And indeed delicious they were, bit like a savoury parsnipy version of Sesame Snaps! And equally as moorish. I’m reckoning these would tempt even the most ardent of parsnip dissenters, in both big or small person form.

As I happened to win February’s Cabbage’s New Friend book from Joanne and I already have a2-February-Book-Of-The-Month-sm copy I’m going to be giving it away to one lucky reader. Just leave a comment telling me your favourite way to eat cabbage or favourite cabbage recipe. Joanne will pick her favourite and send out a copy of the book to the winner. Closing date 17th March 2014.

Eat Your Veg  Sesame Seed and Honey Roast Parsnips Recipejpg

The Good Stuff:

Parsnips, Sesame Seeds



Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Veggie Side, Sunday Lunch, Christmas, The Parsnip Adverse



Notes:

Serves a family of four generously as a veggie side, double up on quantities for larger gatherings



Special Equipment:

A small roasting tray



The Foodies Sesame Seed & Honey Roast Parsnips & A Wee Giveaway

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Ingredients Prep Time:5 mins, Cook Time: 25 - 30 mins, Total Time: 35 mins

As a side for a family of four:
600 ml / 1 pint milk or water
3 parsnips
1 dessertspoon rapeseed or olive oil
1 dessertspoon clear honey
10g sesame seeds
salt and freshly ground black pepper

1) Preheat your oven to 220ºc / 200ºc fan / Gas Mark 7.
2) Thoroughly scrub the parsnips and peel if they’re quite grubby still. If they don’t look too bad leave unpeeled.
3) Halve the parsnips crosswise then half or quarter each piece depending on how big your parsnips are.
4) Heat the milk or water in a medium saucepan until just coming to the boil. Carefully drop in the prepared parsnips and cook for 3 minutes.
5) Take the parsnips off the heat and drain well, retaining the milk if using to use in a future soup.
6) Tip the parsnips onto a small roasting tray, sprinkle on a pinch of salt and pepper and drizzle over the oil. Use your fingers to ensure they’re evenly coated.
7) Roast the parsnips in the oven for 25 to 30 minutes, turning once during the cooking time, until they’re crisp and golden on the outside and cooked through in the middle. A few minutes before the end of the cooking time drizzle over the honey and sesame seeds and stir them around so they’re evenly coated in the mixture.

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17 thoughts on “The Foodies Sesame Seed & Honey Roast Parsnips & A Wee Giveaway

  1. Corina

    These look lovely. I love roasted parsnips but I also love them grated in a salad, which is one of my favourite ways to eat cabbage too, but not with a thick creamy dressing. I much prefer an oil and vinegar or oil and lemon dressing with a few herbs and spices added in.

    Reply
  2. Choclette

    So glad you had a good time and got lots of sunshine too. Roast parsnips are so delicious – I’ve not had them with sesame seeds before and will be trying that tip next time. Nice photo.

    Reply

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