Delicious Combination of Honey and Parsnips

Honey is a portion of delicious food for breakfast, especially when you pour it to bread with some butter. But have you ever try to cook dinner with honey? Sounds delicious to me.

Honey can be company to many vegetables but one of them is a far most tasteful combination of them all, parsnips. Honey and parsnip is a great dinner cook when it is roasted. I know we all got to feel a little hungry so I’ll explain step by step to cook this delicious and healthy dinner. But before that, let’s take a look at what parsnip is and what kind of honey should we use with parsnips.

Parsnip belongs to the Eurasian region as its headquarters. It is similar to parsley and carrot in general. The green leaves grow first when the parsnip starts to grow. If the parsnip is not collected after ripening, it blooms with yellow flowers on it and its roots become invincible at this point. This point should be considered when consuming parsnips. Parsnip is a root vegetable where, like normal carrots, the root part is edible. If you grow parsnips in your garden, remember that the essence is poisonous.

As stated in the previous paragraph, the parsnip is largely similar to the regular carrot, so ancient people often confused the parsnip with the parsnip. They both have a similar and sweet taste. Parsnip has a starchy, bitter, and sweet mixed taste. For this reason, when consumed together with honey, the sweet taste is more dominant and gives a pleasant aroma. However, parsnips have a spicy taste similar to winter squash in taste compared to normal carrots.

On the other hand, with parsnips, you ought to use runny honey, which is the British name of clear, liquid honey. You should avoid using darkened or crystallized honey with roasting parsnips. If you have crystallized honey at home, you may use it after recrystallizing.

Honey roasted parsnips can be a great side dinner or appetizer. If you love honey or recipes with honey then I bet, you are going to love it.  

You can consume parsnip by sautéing it with potatoes or carrots. So you don’t have to use a separate pan or saucepan for each vegetable. Especially in some countries, wild carrots are sold along with regular carrots.

It approximately takes 5-10 minutes to prepare and 45-50 minutes to cook. The more parsnips you prepare; the more people you can eat this recipe with. When preparing parsnips, you may not need to peel them if they are examined, you can use them just by washing them. If they are bigger, peeling the parsnips and leaving them in salted water until they are past the cooking stage would be a more sensible solution. Leaving the parsnips to soak in salted water before cooking will prevent their color from deteriorating.

This recipe is specially cooked by people during Christmas, but don’t hesitate to cook it any time you crave.

Before you start cooking the recipe, how to cut the parsnips is crucial. Cutting all of the parsnips to the same size and thickness will prevent some of them from staying raw or burning too much during the cooking phase. The easiest way to cut all the parsnips in the same size and thickness is to first select the medium size ones and cut them in half-width.

After the cutting phase, there is the cooking phase. In the basic recipe, you can cook the parsnips according to the heat and setting of your oven by blending them with olive oil, salt, and pepper. To make sure the parsnips are fully cooked, it will be useful to turn them over at half-time of the cooking process.

None of them should touch and overlap each other on the baking sheet for the ideal cooking of parsnips. In such a case, the parsnips become steamed rather than reddened, and the inside remains soft rather than roasted.

If you want to cook the parsnips to be crisp, I suggest setting the temperature of your oven to 200-220 degrees Celsius. Cooking over a lower heat will cause the parsnips to cook before they become crisp and their insides to remain soft.

Apart from the classic recipe, parsnip fries, especially made with honey and thyme, have a unique taste. However, the problem you may encounter when cooking parsnip with honey is that the honey tends to burn before the parsnip. If you mix the honey in the oven before cooking the parsnip, I suggest you pay attention to it. And if you ask how you should do it, I suggest you cook the parsnips without honey for the first 20 minutes, then mix them with honey and put them back in the oven until cooked.

The Recipe of Roast Parsnips with Honey and Thyme


  • Parsnips at the medium size (5-6 approximately)
  • Olive Oil (2 tablespoons)
  • Salt and Pepper
  • Thyme (upon your taste)
  • Clear (Runny Honey) (2 tablespoons)
  1. Preheat the oven to 200-220 centigrade degrees before starting to prepare.
  2. Mix the chopped carrots with olive oil, salt, and pepper, then place them on the baking tray and sprinkle over the prepared thyme leaves.
  3. Cook the parsnips in your preheated oven for 20 minutes.
  4. After the parsnips are cooked in the oven for 20 minutes, turn them over and mix with the honey you’ve prepared. After this process, keep in the oven for another 10 minutes to cook.
  5. Remove from the oven at the end of the period and you can serve, waiting a little for it to cool.

How Does Jamie Oliver Make Honey Roast Parsnips?

Jamie Oliver is a well-known British chef and restaurateur who also has his website for the recipes that he does for his fans and cooking lovers.  He is famous for his approachable cuisine which has had him become famous.

The recipe of Jamie’s is quite easy too.  Jamie Oliver recommends that you mix the Parmesan cheese with flour and Parmesan before baking the Parmesan and then toss the Parmesan in the oven. Ingredients;

  • Parsnips (2 kg)
  • Half bunch of thyme
  • Runny (Clear Honey) (2 tablespoons)
  • Olive Oil
  • After washing the parsnips, cut them cleanly in half.
  • Boil the parsnips in boiling water for 10 minutes or so, then rinse them out by removing them from the water.
  • Mix the parsnips with the thyme, honey, salt, black pepper, butter, or olive oil.
  • Take the prepared parsnips on the baking tray and place them in the oven so they don’t touch each other.

How Do You Stop Parsnips From Discoloring?

You can follow a fairly easy method to prevent parsnips from discoloring. To prevent parsnips from losing color, you should cook the parsnips you peel and cut immediately or leave them in lemon water until you take them on the cooking tray. This while, while you are preparing other ingredients of the recipe, parsnips won’t be going to lose their color and you can enjoy them with their orange color.

How Do You Cut a Parsnips?

1- Peeling Parsnips

Take the parsnip in one hand and the vegetable peeler in the other. The outer bark will be stiff as the parsnips also bear a great deal of resemblance to normal carrots. Hold the narrow side of the parsnip with your hand, which you do not use, and hold the vegetable peeler in the other hand.

Pass the peeler onto the outer surface of the parsnip. By keeping the parsnip upright, start peeling the parsnip so that it doesn’t get too deep and you don’t get it. There is no need to peel the outer skin of baby parsnips. Just clean it well under the water and cut off the head and Root before slicing.

Apply the process by rotating the parsnip to peel the entire outer skin of the parsnip. After peeling the skin on the side facing you, apply the same process by turning the parsnip clockwise for other surfaces. Try to peel off all possible outer surface while holding the narrow part of the parsnip. Then turn the parsnip upside down and take the thick end in your hand. This time, start with the thin end of the peeler finish the peeling process.

Try not to put the peeler too much into the parsnip while peeling the parsnip. If you peel the outer surface of the parsnip more deeply than necessary, you will lose the nutritional values in it.

Cut up or down parts of the parsnip with a knife. After you have finished peeling all the parsnips you will use, take one on your cutting board. Place the carrot lengthwise with the narrow end facing your hand. First, it is useful to use a sharp vegetable knife in your home to cut the narrow end of the bottom. Remove half an inch of parsnip with a knife.

Cut the sides and top of the parsnip in the broad part. Then rotate the parsnip 180 degrees above the cutting board, with this move the thick side of the parsnip will be in the position facing your dominant hand. This time, chop the top half an inch.

After completing these procedures, place all non-peelable parsnips in a colander and rinse them again under the water. Continue this process until you are sure that the parsnip is free from all soil and dirt and free from its roots.

2- Julienne Strips

Cut the parsnips in half so that they are longitudinal. Cut the upper and lower parts of the parsnips to be half an inch, then cut each one in half with the help of a sharp vegetable knife. For this, first place the knife in the thick part of the parsnip and then place the parsnip in two with pressure.

You can hold the narrow side of the parsnip with your other hand to equalize the pressure on the parsnip while cutting the parsnip lengthwise. However, make sure that the knife is away from your fingers while doing this.

Divide the parts of the parsnip between 5 and 7 inches in length. Place the parsnip on the cutting board with the flat side of one of the cut pieces facing down. Turn the parsnip so that the long side is perpendicular to the blade. If you use small parsnips, you can split each piece diagonally.

Make sure that every piece you cut is between 5 and 7 inches long on average. It should be the same size on average, making your work easier during the cooking phase.

Cut the thin pieces of parsnip into two pieces so that they are matchstick-like, approximately 1.3 inches. Place on the cutting board with the top of the bottom ends facing below you and chop one at a time. If you are using baby parsnips the lower part will be smaller than 1.3 centimeters of any kind because you may not do this process.

Divide the thick pieces into quarters, equal to 1.3 centimeters. Due to The Shape of the parsnip, the parts in its upper and middle parts will require further cutting to bring it to the correct size. Halve each of these large pieces to be longitudinal, then cut back longitudinally. As a result of this process, you will have an average of 5 to 7 inches long and 1.3 inches wide julienne parsnip pieces. If the parts you have obtained are still thicker, continue the process until the thicknesses are appropriate.

Divide all parsnip pieces in half lengthwise so that they are half-inch pieces. If you want your stripes to be really thin, you can also split each 1.3-inch-wide piece in half lengthwise. As a result of this process, you will have julienne strips 5 to 7 inches long and half an inch wide.

Do You Have to Parboil Parsnips Before Roasting?

Boiling the parsnips before baking is a matter of preference. Some say that boiling the parsnips before baking causes the parsnips to cook soft and steamed rather than crispy after cooking. Some, like Jamie Oliver, recommend boiling the parsnips in boiling water after cooking, then putting them in the oven with other ingredients. In this case, as I said before, the choice is up to you at the point of how you want to eat your parsnips. If you prefer a crisper structure than a scalding one, if you prefer a softer texture I recommend cooking with a scalding process, as Jamie Oliver says.

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Savaş Ateş

I like eating honey a lot. We have a huge interest in bees and how they make honey. I have visited honey farms. I have talked to a lot of honey sellers. I read a lot of books about them. I want to share my knowledge with you.

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