Honey Mustard Parsnip Potato Bake Recipes

HONEY-MUSTARD PARSNIP & POTATO BAKE

Steps:

• Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
• Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
• Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

HONEY-MUSTARD ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
• Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.

BAKED PARSNIP FRIES WITH HONEY MUSTARD SAUCE

Steps:

• Preheat your oven to 425F and line a large baking sheet with parchment paper.
• Peel and slice parsnips into thin (approx 1/2-inch thick) strips. To cut the parsnip, I like to slice it in half first so that you have smaller pieces of the vegetable to work with.
• Place the cut parsnips onto the baking sheet and toss them in olive oil and a generous amount of salt. Spread them into a single layer on the baking sheet.
• Bake the parsnips in the oven for about 15 minutes, flipping/tossing halfway. They should be lightly browned - not burnt - when done (keep a good eye on them!)
• While the parsnips are in the oven, make the honey mustard sauce by whisking all sauce ingredients together in a small bowl.
• Remove the parsnip fries from the oven and enjoy immediately - they're best when hot! Serve with honey mustard sauce, or simply ketchup and mayo.

WHOLESOME MASHED POTATOES WITH CARROT & PARSNIP (VEGAN)

Steps:

• Place the chopped carrots, parsnips, and potatoes into a large pot with a lid. Add about 1.5 cups of water and bring to a boil.
• Once water is boiling, cover the pot, reduce heat, and let the veggies steam for about 20-25 minutes, or until you can easily pierce them with a fork.
• When the veggies are cooked, drain the remaining liquid. Return the vegetables to the pot and add minced garlic, almond milk, butter, thyme, cinnamon, nutmeg, salt, and pepper.
• With a potato masher, mash all ingredients together until your desired texture is achieved. The carrots, parsnips, and potatoes should be fluffy but textured. Adjust seasonings as needed!
• Transfer mash to a serving bowl. Add optional garnish, if desired.

HONEY AND MUSTARD PARSNIPS RECIPE

Steps:

• Preheat the oven to 200°C/400ºF/Gas 6. Peel, trim and quarter the parsnips. If they are very large, cut the quarters in half.
• Bring a pan of lightly salted water to the boil, then add the parsnips and simmer for 5 mins. Meanwhile, heat the oil in a large roasting tin until smoking.
• Drain the parsnips and add to the oil. Coat well, put into the preheated oven and roast for 40 mins, until crispy.
• Mix the honey and mustard and pour over the parsnips, then crisp in the oven for a further 5 mins.