This roast parsnip recipe ensures perfectly golden, fluffy parsnips every time

Roasted parsnips make a delicious addition to any Sunday roast or festive meal, and this foolproof recipe ensures perfectly seasoned, golden parsnips every time. Smoked Paprika Powder

Roast parsnip recipe - How to make perfect roast parsnips

This parsnip recipe calls for goose fat to add flavour, but you could also use the equivalent amount of vegetable, sunflower or rapeseed oil to make them vegetarian.

Whatever fat you choose to use, it is important to get it hot before it makes contact with the parsnips, as this will ensure they get nice and crispy. Add the fat to the roasting tin you will use to roast your parsnips and pop it in the oven for 15-20min before adding your parsnips.

Our top tips for perfect parsnips:

• Cutting your parsnips the same size will mean they cook at an even rate, preventing any of them from burning.

• Turning your parsnips halfway through cooking will ensure an even golden colour all over.

• Make sure that your parsnips don't overlap each other during the cooking process, as this will steam them, rather than roast them, resulting in a soggy parsnip!

Parsnips make a versatile side dish in so many forms. We love this creamy parsnip, potato and swede mash, which pairs perfectly with roast beef, lamb, and vegetarian mains.

Alternatively, this easy mustard roast potatoes and parsnips side adds moreish crunch and a sweet, peppery heat to your Christmas turkey.

Cut out three small wedges from one side of each parsnip. Put into a pan of cold salted water, bring to the boil and cook for 5min exactly. Drain well.

Preheat the oven to 200°C (180°C fan oven) mark 6. Heat goose fat in a roasting tin for 15min until sizzling. Add the parsnips and roast for 15min, then sprinkle over the sea salt. Roast for a further 25min, turning once, until golden.

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