Serves 8
Ingredients
- 500g parsnips, peeled and quartered along the length if large. Cut into 5cm lengths.
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tsp white miso paste
- 1 tsp maple syrup
- 1 tsp soy sauce
- Salt and freshly ground black pepper
- 1 tbsp sesame seeds
Credit: AGA Specialist Naomi Hansell
Method
Preparation Time: 35 minutes. Cooking Time: 50 minutes.
- Put the parsnips on to a Half Size Hard Anodised Baking Tray.
- Mix together the olive oil, sesame oil, miso paste, maple syrup and soy sauce and pour over the parsnips. Toss the parsnips in the dressing. Season with a pinch of salt and a few grinds of black pepper.
- Roast in the roasting oven, on the 4th set of runners and ideally underneath another tray such as roast potatoes, for 30 – 45 mins until just cooked and beginning to colour.
- Sprinkle over the sesame seeds and return to the oven for a further 10 – 15 mins until well coloured.
- Serve hot.
Tips
Preparing in advance:
Cook completely then chill for up to 24 hours until needed. Reheat in the roasting oven for 10 – 15 mins.
Other Recipe Suggestions
Everhot Overnight Turkey
This recipe is for a low and slow overnight cooking method. This method cooks the turkey gently and helps to retain moisture within the meat.
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This recipe is very festive with its red and green ingredients and makes for a delightful gift popped into a food safe cellophane bag, tied with a red ribbon.
Easter Macaron Cake with Peanut Butter Frosting
A simple sponge made special with delicious peanut butter frosting and decorated with French-style macarons. Have a go at making some of your own or use ready-made. Many thanks to AGA Demonstrator Naomi Hansell for this fabulous recipe.
