Honey-roasted parsnips #christmas

These happy, melodious parsnips hit upright the starboard mix of earthiness and unfermented change to hit a moreish Christmastime view provide, and they're fast to take.

Ingredients

• 500g parsnips
• 1 tbsp flour
• 1 tbsp honey
• 2 tbsp flower oil
• 2 tbsp butter

Method

1. Top and end 500g parsnips, keen any large ones in half longwise, then put in a massive saucepan, covert with preserved irrigate, carry to the boil and prepare for 5 mins.
2. Course in a strainer and let them steam-dry for a few mins.
3. Heat oven to 190C/170C fan/ gas 5.
4. Shower 1 tbsp flour and 1 tbsp honey over the parsnips and turn to cover.
5. Put the parsnips in a roasting tin with 2 tbsp helianthus oil, 2 tbsp butter and seasoning.
6. Bemock for 40 mins, turning central, until metallic.

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