The Sunday roast has become a quintessential family tradition in Britain, but it’s good to keep variation to the classic recipes we use time and time again. These parsnips are a great way to bring some spice to the table as the pungent fire of horseradish cuts through the natural sweetness of parsnips. They pair perfectly with chicken, pork or beef and if there’s any left, try making bubble’n’sqeak with the leftovers vegetables.
- 1kg parsnips, peeled and quartered
- 1tbsp olive oil
- 3tbsp softened butter
- 2tsp horseradish
- 1tbsp parsley leaves, chopped
Place the raw parsnips in a large shallow baking tray. Toss them in the oil and season then roast for 30mins in the oven 200°C/400°F/Fan 180°C/Gas Mark 6 until tender and golden.
Meanwhile, in a bowl, combine the butter, horseradish and parsley and toss the roasted parsnips in to melt and combine. Serve immediately.
For extra sweetness, add 1 or 2tbsps of runny honey to the butter mix.