Maple-roast parsnips from Feast - Food That Celebrates Life (UK) (page 25) by Nigella Lawson

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Notes about this recipe

  • Yildiz100 on November 10, 2017

    Did not par boil but allowed for longer cooking. She calls for SO much oil in this recipe. 1/2 a cup for 1 kilo of parsnips! My parsnips were very well coated with a third of that. She also calls for quite a lot of maple syrup-1/3 cup. I reduced this to 60 ml, or about 3/4 of what she called for. It was plenty. The parsnips were generously coated and turned out very sweet. I thought they were good but a little one note. Might be nice with a bit of rosemary. Too rich for regular eating but they could fit in on a holiday table. (I would rather have ginger maple carrots though!)

  • Barb_N on August 21, 2014

    I was lazy and skipped the par-boiling step. I should have realized that Nigella would also have skipped that step if it weren't important. If you want tender parsnips, do what she says.

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