Parsnips really shine when roasted in honey and mustard. You do need to parboil them for five minutes before roasting, though, or they'll end up tough and chewy. After that, scatter over a little flour and honey, add some whole grain or Dijon mustard, spread out on a baking tray and roast for around 40 minutes at 190°C/375°F/gas mark 5, turning halfway, until tender and a little charred.

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Last updated by Dominique Ayling.

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