How to cook parsnips recipe
 Learn how to cook perfect parsnips in three simple ways. Watch our video guide for easy roast parsnips, mashed parsnips and fried parsnips. 500g (approx. 5 medium) parsnips, peeled and trimmed 500g (approx. 5 medium) parsnips, peeled and trimmed 1 tbsp olive oil 2 tbsp runny honey 2 tbsp wholegrain mustard salt and freshly ground black pepperchopped fresh thyme, to serve (optional) 1 tbsp olive oil 2 tbsp runny honey 2 tbsp wholegrain mustard salt and freshly ground black pepper chopped fresh thyme, to serve (optional) 15g/½oz butter 1 tbsp milkpinch of grated nutmeg (optional)salt and freshly ground black pepperchopped fresh parsley, to serve (optional) 15g/½oz butter 1 tbsp milk pinch of grated nutmeg (optional) salt and freshly ground black pepper chopped fresh parsley, to serve (optional) 2 tbsp olive oil3 tbsp soy sauce 2 tbsp olive oil 3 tbsp soy sauce Method To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways.Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using.To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out.Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using.To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways. To make the roasted parsnips, preheat the oven to 200C/180C Fan/Gas 6. Cut the parsnips in half lengthways. Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Put the parsnips in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. Return to the oven and cook for a further 15 minutes, until tender and golden. Garnish with thyme, if using. To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out. To make the mashed parsnip, cut the parsnips into even size chunks (approximately 2cm). Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out. Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using. Add the butter, milk and nutmeg, if using, then season with salt and pepper. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley, if using. To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. To make the fried parsnips, cut into rounds approximately ¾ cm thick. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. Remove from the heat and serve immediately. Recipe tips To make the fried parsnips gluten-free, swap the soy sauce for tamari sauce. To make the roasted parsnips vegan, swap the honey for syrup. To make the mashed parsnips vegan, replace the butter and milk for non-dairy alternatives.