parsnips

[bigbelly79]

hi guys

i loved roast parsnips before sw and thought i would give them a go with frylight

but they keep coming out really dry - does anyone have any tips??

 

[MichelinMummy]

Whenever I did parsnips pre-SW I always browned them in a frying pan using olive oil before brushing with honey and mustard and popping into the oven.

I would perhaps try either browning using Fry-Light or maybe synning them and brushing with honey?

To be honest I haven't really tried since re-starting so will let you know if I do

 

[emma-louise]

i always find when i do roast veggies that they go a bit dry with frylight and sometimes scorch, so now i put a bit of veggie stock in with them which keeps them moist and they get a really nice flavour and if u leave them in long enough the stock disappears and theyre like proper roasted veg or you can put a bit extra stock in and it makes a nice gravy xx

 

[chris_s]

Never have any problems. Partboil pots, parsnips, carrots etc for 5 mins then drain and bung in oven with some olive oil frylite sprayed on. Gas mark 6/7 for between 40 and 50 mins. They come out lovely. Perhaps mine don't scorch as they are still quite wet from part boiling?

 

[bigbelly79]

oh i have never par boilled them before (used to roast them in an inch of oil!!) but will give that a go thanks!

also the idea of abit of veg stock sounds nice too

thank you

(sorry dont have thank you button yet)

 

[eye6769]

I pop mine into the Actifry, they are delicious but I do like mine crispy, not dry , crispy. I would try the par boil method because they will be nearly cooked when they go in the oven and will only need long enough to crisp up to your taste.

 

[*EB*]

par boil first xxx

 

[JAM21]

Agree with Ellebear - put in oven after par boil, spray with fry light and then I brush 3 or 4 with honey, leave the rest plain. The honey seeps into the others anyway (in a fashion) and then you are not synning too much of sweet stuff! Did these on Sunday with Roast Beef - lovely.....

 

[BritMumInCanada]

you could always add a few cherry tomatoes into your roasted veg mixture. I find as the juices release from the tomatoes they keep the other veggies nice and moist and prevent them from burning or drying out.

 

[bigbelly79]

thanks for the ideas everyone - will pick some more parsnips up at the weekend and experiment!!