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Roast Parsnips with Sesame Seeds


The maple syrup highlights the natural sweetness of the parsnips and the sesame seeds toast in the heat to give a pleasing nutty flavour.

The parsnips can be prepared in advance up to the final cooking, then placed in the oven shortly before you sit down to eat.
Serves 6


2lb (900g) small parsnips
1-2 tbsp maple syrup
1 level tbsp sesame seeds
Heaping tsp cinnamon
salt and pepper


Peel the parsnips and parboil for about three minutes until half-cooked. Drain well. Put oil, maple syrup, sesame seeds, cinnamon, a little salt and plenty of fresh ground pepper in a pan and warm gently, stirring together. Toss the parsnips in this mixture. Lay in a single layer in an oven-proof dish or a roasting tin and roast for 20-30 minutes, turning one or twice, at 200C (400F, gas mark 6) until slightly brown.


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