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A delicious, non-traditional approach to parsnips on your festive table this year. Recipe by the brilliant Anna Jones. This one is not just for Christmas!

Miso sesame parsnips

Season: Winter

One to consider if you’re going for non-traditional flavours on your Christmas table this year, but still focused on the classic produce from the box. Recipe by the brilliant Anna Jones. This one is definitely not just for Christmas!

You can get white miso and other types of miso paste in most larger supermarkets now – and certainly in Waitrose Sheffield.

Ingredients

50g white miso

1 ½ tbsp soy sauce

1 tbsp honey

2 tbsp olive oil

6 parsnips, halved lengthways. If you have any extra-large parsnips, you’ll need to prepare accordingly, eg quarter lengthwise. Keep the skinny tips whole.

1 tsp black or white toasted sesame seeds, or more to taste

Method

Heat oven to 200C (180C fan) / gas 6. Spoon the miso, soy, honey and oil into a bowl, and stir to combine.

Toss the parsnips in the miso mixture. Lay them out in a shallow roasting tray lined with foil. Roast for 15 mins. Remove from ovent, toss, then put them back in the oven for 10 mins, until the parsnips are tender, sticky and deep golden, even a little blackened in places.

Toss with the toasted seeds and serve.

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