Parsnips Roasted with Marmalade and Rosemary

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I wanted to create a sweet roast parsnip recipe without using honey to keep it strictly vegan.
I was overjoyed by how well these work. The citrus tang from the marmalade works incredibly well with parsnip and in my opinion the flavour is far superior to the honey roasted equivalent.

Parsnips are always delicious. However they are at their best after they have experienced a frost when they start converting their starches into sugars and as a result become sweeter.

Nutrition

Parsnips are rich in vitamins and minerals, however most of these are near the skin, so either scrub them or peel them very lightly. They are particularly noted as being very high in potassium. They also contain a resectable levels of antioxidants and dietary fibre.

 

 

Parsnips Roasted with Marmalade and Rosemary
This roast parsnip recipe uses marmalade to keep it vegan. The citrus tang from the marmalade compliments and enhances the sweetness of roast parsnip.
Parsnips Roasted with Marmalade and Rosemary
This roast parsnip recipe uses marmalade to keep it vegan. The citrus tang from the marmalade compliments and enhances the sweetness of roast parsnip.
Servings Prep Time Cook Time
4sides 10minutes 40minutes
Servings Prep Time
4sides 10minutes
Cook Time
40minutes
Ingredients
Servings: sides
Units:
Ingredients
Servings: sides
Units:
Instructions
  1. Peel and chop the parsnips lengthways.
  2. Finely chop the rosemary.
  3. Mix parsnips, oil and rosemary in a large bowl.
  4. Put the parsnips in a greased roasting tin. Roast at gas 6, 200°C, fan 180°C for 30 minutes.
  5. While you wait mix the brown sugar with the marmalade in the used oily bowl.
  6. Toss the parsnips back into the bowl until coated with the marmalade mix.
  7. Put back into the roasting tin and return to oven to roast for a further 10 minutes or until golden brown. I used the grill setting on my combination oven to help achieve this.
Recipe Notes

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