Air fryer parsnips with cinnamon and orange recipe
 Parsnips cooked in an air fryer produce particularly delicious results – the outsides go crispy and caramelised and the middle turns sweet and tender. They’re great just cooked with olive oil and some salt and pepper, but we’ve added a few extra ingredients here to give them a festive twist. 2 medium parsnips (about 350g/12oz) 1 tbsp olive oil 1 tsp ground cinnamon 1 orange, zested, plus 1 tbsp of the juice 1 tsp demerara sugar 2 medium parsnips (about 350g/12oz) 1 tbsp olive oil 1 tsp ground cinnamon 1 orange, zested, plus 1 tbsp of the juice 1 tsp demerara sugar Method Heat the air fryer to 180C. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.)Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Heat the air fryer to 180C. Heat the air fryer to 180C. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Peel the parsnips and trim off the top and bottom. Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.) Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks. (You want to make all pieces roughly the same size so they cook evenly – if any of your parsnips are particularly chunky, you may need to cut each section into more sticks.) Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Put the parsnips in a large bowl and season with salt and pepper. Add the olive oil, ground cinnamon, orange zest and juice and the sugar. Toss well, spread in your air fryer in a single layer and top with any leftover seasoning from the bowl. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Cook for 18–20 minutes, giving them a little shake after 10 minutes, until crispy and caramelised on the outside and tender in the middle. Recipe tips If you don't want to use the cinnamon, orange and sugar, you can still follow the same recipe, leaving those ingredients out.