The Best Roast Parsnips are golden and crispy on the outside and juicy and tender inside. No skinny burnt ends, no stringy middles, just pure unadulterated joy. They’re just as tasty on the Christmas table as with any roast dinner or just as a simple weekday side.
Put a full kettle onto boil and grab a medium saucepan. Or put a saucepan of water onto a high heat.
Turn the oven on to 230c fan | 450f.
Top, tail and peel 1kg Parsnips.
Quarter each parsnip lengthwise. If the thin end is especially thin, cut this off and set it aside first.
Hold each quarter upright and use a sharp knife to cut the core out. You will be able to see the colour difference between the stringy core and the tender parsnip. Be sparing and try not to cut any flesh away with the core.
Depending on the size of the parsnips, you can cut them down further if needed. You are looking for pieces around the size of, and a little longer than an adult thumb.
Put the parsnips into the saucepan and cover with boiling water. Add 1 tbsp Fine Salt and bring the water to a boil over a high heat. Allow them to boil for around 20 minutes until the parsnips are just fork tender.
Pour 3 tbsp Vegetable Oil into a medium baking tray and put it into the oven while the parsnips boil.
When the parsnips are just cooked through, thoroughly strain them. Leave them to sit in the colander/sieve for a minute to steam dry a little.
Take the tray of hot oil out of the oven and tip the parsnips onto the tray.
Sprinkle over 1 tbsp Sea Salt Flakes and toss them around until they are covered in the oil.
Spread them over the tray in one layer and return to the oven.
After 20 minutes, use a spatula to move and turn them around the pan.
After a further 20 minutes or so , they should be golden and crispy. But keep and eye on them, the cooking time can vary on a number of things. The important thing is to take them out of the oven when they look good to you!.