Parsnips add vitamins, minerals, fiber and phytonutrients to your diet. One-half cup of cooked parsnips provides a good source of folate and vitamin C and about 3 grams of fiber – all for less than 60 calories! They also add some heart-healthy potassium to your diet.

Ingredients

800 g Small parsnips, peeled

50 g Goose fat or Olive oil

2 level tsp sea salt

Directions

1. Cut out three small wedges from one side of each parsnip. Put into a pan of cold salted water, bring to the boil and cook for 5min exactly. Drain. Spread parsnips out on to a baking sheet and cool, pop into a bag and freeze. 

2. Preheat the oven to 200°C (180°C fan oven) mark 6. Heat goose fat in a roasting tin for 3–4min until sizzling. Add the frozen parsnips and roast for 15min, then sprinkle over the sea salt. Roast for a further 25min, turning once, until golden.