Tom's Parsnips, Honey and Rosemary
Top chef Tom Aikens shares his delicious honey roast parsnips as a simple side to a roast dinner that will win everyone in the family over!
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Cooking tools:
- Kitchen scale
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- Chef's knife
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- Measuring spoon
- Spoon
Ingredients
- 6 parsnips, peeled and trimmed – cut into batons
- 80ml vegetable oil
- 30g butter
- 2 large tbsp honey
- 2 sprigs of rosemary
- 6g (Maldon) sea salt
- 2g crushed black pepper
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