Slashing into whole parsnips using this classic Hasselback technique, allows heat to permeate the parsnip’s thickest points, means a much more even – and pleasing to look at – result.
Hasselback parsnips with rosemary oil and saltCourse: Sides
80ml olive oil
4 rosemary sprigs
6-8 medium-sized parsnips, washed (and any fuzzy bits removed)
1 tsp salt flakes
- Preheat the oven to 180C/160C fan/Gas 4.
- Add the olive oil and rosemary sprigs to the roasting tin you’re going to roast the parsnips in. Place in the oven and heat for five minutes.
- Meanwhile, place a whole, unpeeled parsnip on a chopping board, take two chopsticks and lay one down on each side of the parsnip, Use a sharp knife to slash into the top of the parsnip, down to the top of the chopsticks, taking care to cut more slashes through the thicker base of the parsnip than the thinner tip. Repeat with each parsnip.
- Remove the rosemary sprigs from the roasting tin and drain on a paper towel. Carefully tip the tin so that the rosemary-infused oil pools along one side and, one by one, gently place the hasselbacked parsnips in, coating well in the oil.
- Roast for 40-45 minutes, or until the thickest part of the parsnips are soft, turning every 15 minutes or so to ensure even colouring.
- Pull the leaves off the cooled rosemary sprigs and grind them into a rough powder using a food processor or pestle and mortar. Add half the salt, grind together and taste. Add more salt if needed.
- Pile the roasted parsnips onto a serving dish, drizzle with the oil from the roasting tin, then sprinkle with the rosemary salt and serve.
This recipe is from In Praise of Veg by Alice Zaslavsky MORE INFO/BUY
You may also like Parmesan baked parsnips by Delia Smith – have a look.