Maple and sesame parsnips
Serves: 8-10
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Maple and sesame parsnips
The ultimate combination of sweet and savoury, these sticky roasted ’snips are a moreish update on the classic
Serves: 8-10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
162Kcal
Fat
9gr
Saturates
1gr
Carbs
16gr
Sugars
9gr
Fibre
5gr
Protein
2gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 750g parsnips, cut into wedges
- 4 tbsp vegetable oil
- 3 tbsp maple syrup
- 2 tbsp sesame seeds
- 1 tbsp chopped thyme, optional
Step by step
- Add the parsnips to a pan of boiling salted water and parboil for 3-4 minutes until starting to soften. Drain in a colander then return to the pan and shake to roughen up the edges slightly. Add the oil and some seasoning and turn to coat lightly. Spread out in a medium roasting tin, in a single layer (you can do this the day before).
- When ready to cook, once the turkey is out, turn up the oven to 200°C, fan 180°C, gas 6. Roast for 25-30 minutes, turning half way, until nicely golden and crisp.
- Pour the maple syrup into the roasting tin and sprinkle in the sesame seeds, turning to coat well. Roast for a further 10 minutes, turning once if you can.
- Scatter with the thyme and a little flaky salt before serving in a warmed dish.
