Hasselback Parsnips with Orange & Maple Syrup

by Cherrypick

Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.

Step 2

Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.

  • Ingredients
  • Based on 4 servings
  • 4 Parsnips, peeled and cut in half lengthways 4x Sainsbury's Parsnips Loose
  • 1 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 2 tsp Maple Syrup 1x Sainsbury's Pure Canadian Maple Syrup 250g
  • 4 Thyme Sprigs, leaves picked 1x Sainsbury's Bunched Thyme 20g
  • 2 tsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 0.5 Orange, juiced 1x Sainsbury's Oranges
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