Grandma’s Caramelized Parsnips
“I begged G’ma for this recipe - she would play dumb saying she hadn’t cooked parsnips. She left me this recipe as her parting gift with a message stating there was never a secret and that she reckons it only ever tasted so good because of the mystery.”
Ally Westwood
Creative Director
London
What pairs best with this recipe?
A large glass of Merlot and loved ones around you.
What were some of your 2024 obsessions?
“Mr. & Mrs Smith” Apple TV, Griff, “The Year of the Locust” and anything art and lifestyle from Corteiz & Slawn.
Ingredients:
1 kg Parsnip
2 tbsp Runny Honey
2 tbsp Harissa
15 g Thyme
Olive Oil
Directions:
Step 1
Heat the oven to 200°C. Peel the parsnips, slice off the woody tops, then halve them lengthways and cut into 2½cm pieces. Transfer to a large roasting tray, add 2 tbsp oil and a good pinch of salt and pepper, then toss well. Spread into an even layer so that they cook evenly. Roast for 20 mins.
Step 2
After 20 mins, use a fish slice (spatula) to flip the parsnips. Mix the honey and harissa together in a small bowl, then add to the tray and strip in the thyme leaves. Toss so that everything gets coated in the spiced herby honey mix.
Step 3
Return to the oven for 8-10 mins until the parsnips are tender and nicely caramelised in places.
