Kuehne June 2019

Honey & Thyme Roasted Parsnips

Mark Rigby, executive chef at Premier Foods
Serves: 10
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  • 750g parsnips, peeled, cored & chopped each one into 4 strips
  • 4 tbsp beef dripping (or vegetable oil if preferred)
  • 2 tbsp fresh thyme, chopped
  • 3 tbsp clear honey
  • Salt & pepper


  1. Heat a pan with the dripping in a preheated 140°C oven
  2. Remove the pan and place the parsnips in, stirring well
  3. Season with salt and pepper and sprinkle over the thyme
  4. Return to the oven and cook for 25 minutes
  5. Remove, pour over the honey and coat well
  6. Return to the oven and cook for 5 minutes or until golden
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