Roast Parsnips

This recipe is adapted from Nigel Slater’s fantastic cookbook, Tender: A Cook and his Vegetable Patch. Steaming the parsnips before roasting in a moderate oven keeps them moist and tender. Slater suggests using duck drippings instead of oil and butter, so substitute if you like.


  • 1 pound parsnips
  • Olive oil or peanut oil or a mixture of melted butter and oil
  • Salt and freshly ground pepper


  1. Preheat oven to 350 ° F. Peel parsnips, cut into fat lumps of uniform size and steam in a pan of boiling water for 10 minutes.
  2. Dry to remove any water, then toss with oil (or oil and butter) to coat. Place on a baking sheet and roast for forty-five minutes or so until tender and golden brown on the outside (approaching black in spots, here or there). Turn once or twice during cooking.
  3. Season with salt and pepper.
  4. As a variation, add some onions into the pan with fresh thyme sprigs and a drizzle of maple syrup or after the roots come out of the oven dress with honey, sherry vinegar and toasted sesame seeds.
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