The parsnip is a root vegetable that is a relative to the carrot, although much paler they do resemble each other. Typically parsnips are part of the main ingredient in a soup base or roasted for a richer flavor. For this dish the parsnips are roasted into a caramelized deliciously sticky texture, which makes them so moreish. You will not be able to resist them.
2 pounds parsnips, peeled and sliced
5 tablespoons olive oil
6 tablespoons maple syrup
2 tablespoons wholegrain mustard
Salt to taste
1 Preheat oven to Roast at 375F 2 Parboil parsnips in a stockpot under a medium high flame for 4 minutes. 3 Drain, then put in an ovenproof dish, and toss with olive oil and salt. Roast 45 minutes. 4 In a bowl, mix maple syrup and mustard together, and pour over parsnips when done. Roast for another 5 minutes more to set the taste.