Honey and Marmite Glazed Parsnips
“The mix of malty yeast extract and sweet honey is a surprisingly good combination and makes a cracking glaze for roast parsnips. I’m convinced even Marmite haters will enjoy this, especially next to poultry or beef. Keep the parsnips long, and don’t apply the glaze until they are fully cooked – crisp on the outside, chewy in the middle.” – Ed Smith, chef and author of On the Side: A Sourcebook of Inspiring Side Dishes.
Serves 4 Total Time 50 mins.
- 4 tablespoons vegetable oil
- 900g parsnips, peeled
- 2 tablespoons Marmite
- 2 tablespoons runny honey
- 2 tablespoons cold-pressed rapeseed oil
- Preheat oven to 220°C/200°C fan/gas 7. Pour the vegetable oil into a shallow roasting tin that will fit the parsnips in one layer, then put the tray in the oven for 5 mins to heat the oil.
- Halve or quarter the parsnips lengthways into long wedges from root to tip, depending on how big your parsnips are.
- Take the hot tin out of the oven and carefully roll the parsnips in the sizzling fat. Ensure each piece rests on one of its flat sides, then roast at the top of the oven for 30–40 mins, turning them every 15 mins, until soft and golden, with crisp, brown edges.
- Meanwhile, mix the Marmite, honey and rapeseed oil together. Gently warm the mixture in a small saucepan if it’s rather cold and thick. When the parsnips are cooked, spoon the glaze over them, mix well and serve immediately.