Honey-mustard parsnips with bacon and chard
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Honey-mustard parsnips with bacon and chard
Recipe by Ruth Hansom
Pairing a sweet and sticky glaze with salty bacon, this is a delicious vegetable side dish for your roast
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
227Kcal
Fat
11gr
Saturates
2gr
Carbs
23gr
Sugars
16gr
Fibre
5gr
Protein
7gr
Salt
1.4gr
Ruth Hansom
Ruth's experiences with food and cooking as a girl led her to apprentice at The Ritz. She won the Young National Chef of the Year award in 2017 and is now head chef at The Princess of Shoreditch gastro pub in London.
See more of Ruth Hansom’s recipes
Ruth Hansom
Ruth's experiences with food and cooking as a girl led her to apprentice at The Ritz. She won the Young National Chef of the Year award in 2017 and is now head chef at The Princess of Shoreditch gastro pub in London.
See more of Ruth Hansom’s recipes
Ingredients
- 600g parsnips
- 2 tbsp rapeseed oil
- 4 tbsp clear honey
- 4 tbsp wholegrain mustard
- 150g smoked bacon lardon
- 200g rainbow chard
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Scrub and dry the parsnips, then cut into wedges. Place in a baking tin, drizzle with the rapeseed oil, then season and toss to coat. Roast for 35-40 minutes.
- Remove from the oven and add the honey and mustard. Toss to coat well. Return to the oven for 5 minutes until sticky and golden.
-
Meanwhile, in a dry frying pan on a medium heat, cook the lardons. As they start to render their fat, shred the chard and add this to the pan. Cook, stirring, for 3-4 minutes; you want to retain the vibrant colour and crunchy texture of the greens. Arrange the bacon and chard around the parsnips on a platter or dish.
*Check your mustard is gluten-free, if required.
