Honey-Roasted Parsnips

(Part of English Roast Chicken with All the Trimmings)

from How to Eat
Nigella Lawson
A former restaurant critic for the Spectator, current food columnist for British Vogue, a Booker Prize judge, a sidekick of Nigel Stalter, and beautiful too. Could we be more jealous? Subtitled The Pleasures and Principles of Good Food, Lawson gives us plenty to digest for the brain as well as the stomach. With chapters covering cooking in advance, feeding small children, small quantity and low-fat cooking, she has hit upon all the flash points for today's busy lives. Rather idiosyncratic photos. $70.00.

I like peas with this as well as the parsnips. Normally, I'd allocate a medium parsnip per person... Peel them, cut them into 4 -- that's to say, cut them in half crossways and then cut each half lengthways -- and parboil them in boiling, salted water for 3-5 minutes. In a baking tray in which they will fit in one layer, melt some good fat: good dripping or lard is best; however, if you blanch at the very idea, do use oil. Put in the parsnips, toss well so that they're coated and drizzle about 3 tablespoons runny honey over them. Roast them in the oven for about 30 minutes at gas mark 7/210 degrees Celsius. And give them a blast, the oven turned to very high, at the end of cooking while the chicken is resting. When they're ready, they should be tender at the prod of a fork within, but brown and shiny and crisp without. If you can't find room to roast the potatoes and the parsnips separately, then bung them all in together, but you will have to forget the honey over the parsnips. It's not ideal for parsnips to be cooked at the high heat potatoes require (you will end up with perhaps more burnt and crusty exterior than you'd like and rather less sweet and creamy interior, but it's not the end of the world.

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