Parsnips-Parsnips are the key ingredient to this recipe. Choose firm, fresh parsnips to get the best crunchy texture. You can also double the recipe and add other root vegetables like sweet ...

Customize Your Herbs: Experiment with different herbs and seasonings to create variations of herbed roasted parsnips. Fresh ...

Place the parsnips on a roasting tray ... Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Add the roasted parsnip and the remaining ingredients. Bring to the boil.

The celebrity chef describes his first roasted parsnip recipe ... adding orange peel and fresh rosemary sprigs to a roasting tray with the blanched parsnips, then coating everything in maple ...

In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic ... meat and tie with kitchen string to form a neat roast. Spread the remaining herb oil all over the ...

Add the parsnips back to the oven and roast for a final 10 minutes, or until 'beautifully golden'. Serve straight away whilst crispy on the outside and soft-as-butter on the inside! Et voila!

Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to ...

1 teaspoon Dijon mustard mixed with 1 teaspoon honey Scrub the parsnips and cut in half lengthwise ... salt and scatter over the rosemary. Roast in a 190oc oven until soft – turn over half ...

Surround the roast with parsnips and a little of the remaining oil from the rub. Remove the onion from the center, and fill the crown with the stuffing. Increase the temperature to 425 degrees ...