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Roast Parsnips

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 500 g peeled parsnips
  • 10 grams Knorr Vegetable Stock Cube
  • 4 tbsp vegetable oil
  • 20 grams honey

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

224kcal

Energy (kJ)

936kJ

Protein (g)

1.4g

Carbohydrate incl. fibre (g)

23.8g

Carbohydrate excl. fibre (g)

18.5g

Sugar (g)

9.3g

Fibre (g)

5.3g

Fat (g)

14.6g

Saturated fat (g)

2.6g

Unsaturated fat (g)

11.1g

Monounsaturated fat (g)

3.2g

Polyunsaturated fat (g)

7.9g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

439mg

Salt (g)

1.10g

Vitamin A (IU)

0IU

Vitamin C (mg)

18.1mg

Calcium (mg)

39mg

Iron (mg)

0.65mg

Potassium (mg)

401mg

Total

894kcal

3742kJ

5.6g

95.2g

74.2g

37.4g

21.0g

58.3g

10.6g

44.4g

12.9g

31.6g

0.3g

0mg

1754mg

4.39g

0IU

72.3mg

154mg

2.62mg

1604mg


  • 1 Preheat the oven to 200°C, 180°C fan, Gas mark 6.
  • 2 Cut the parsnips into quarters lengthways.
  • 3 Blend the Knorr Stock Cube with the oil until you have a thin paste.
  • 4 Add the parsnips to a roasting tin, drizzle over the paste and turn thoroughly to coat.
  • 5 Roast for 20-30 minutes until crisp and golden.
  • 6 Drizzle with runny honey (optional)