Roasted honey and parmesan parsnips, by Mary

Ingredients

500g parsnips
2 tbsp runny honey (maple syrup for vegan alternative)
2 tbsp olive oil
50g either Parmesan or nutritional yeast flakes
Salt and Pepper

Method

Preheat oven to 180 degrees Centrigrade. Peel or lightly scrape parsnips and cut into four long segments. Boil parsnips for around 3 minutes.  Once drained place on roasting tray (gently wipe with a little olive oil before going in the oven), drizzle over the honey, with a pinch of salt and pepper, and then sprinkle on the Parmesan/or yeast flakes. Cook until fragrant and golden.

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