If you are short on oven space this Christmas as an easy shortcut you can cook delicious roast parsnips in your slow cooker! These parsnips have a honey glaze and taste just as good as oven roasted but with a lot less hassle!
One less tray in the oven is ideal when you are making a roast dinner, whether it is a normal day or Christmas when oven space is even more scarce! So making slow cooker parsnips is an ideal way to gain that extra space.
How to slice your parsnips
I find the best way to prepare parsnips for roasting is to peel them, then cut them in half lengthways. If you have extra long parsnips, cut them in half widthways first as well. Cut the thicker end into quarters.
Then try and ensure you cut the remaining parts so you end up with roughly equal sized parsnips as much as possible, so they will cook evenly.
If you have a few really fat parsnips in your veg box you can cut the halves in half again to make sure the pieces aren’t too thick, as they might not cook through as well.
Do I need to parboil parsnips?
There is no need to parboil parsnips before roasting them, whether in your slow cooker or oven. Unlike potatoes, parsnips are not as dense so they cook well from raw.
If you were to parboil them they would end up quite mushy.
Ingredients
- 650 g parsnips, peeled
- honey – runny honey works best so you can drizzle it over the parsnips
- oil – I use either vegetable oil or olive oil, depending on which oil I have in the cupboard
- salt and pepper to season
Step by step
- Gather together your parsnips, honey and oil.
- Put two tablespoons of oil in the slow cooker and turn it onto high before peeling the parsnips, so it will heat up.
- Peel and slice the parsnips into evenly-sliced pieces.
- Put the parsnips into the slow cooker in the hot oil, stir to coat, season with salt and pepper and drizzle over the honey.
- Cook on high for approximately 3 hours, stirring approximately once an hour to ensure even cooking (Tip: you might need to stir if your parsnips are not spread over the base of the slow cooker, if you have a large slow cooker then you may not need to stir as much as all the parsnips will be in contact with the edges of the pot and the oil).
- Serve with your roast dinner!
How to flavour roast parsnips
Honey roasted parsnips are the most classic way to enjoy them I think, I certainly love that hint of sweetness that it adds to the mellow sweetness of the parsnips, but you could also try your parsnips:
- simply roasted in oil with seasoning – the traditional way, with no adornment!
- with honey and mustard – to do this add 1-2 tablespoons of mustard (dijon, wholegrain or English) with 1-2 tablespoons of honey and stir to coat
- with rosemary or thyme – add in some sprigs of your favourite herbs at the start of cooking
- with chilli flakes sprinkled over before serving for a spicy kick
One of the benefits of making honey roast parsnips in your slow cooker is that the honey won’t burn as it can do when you cook in the oven, so handy!
Serving suggestions
Slow cooker parsnips go with any roast dinner, but especially:
- slow cooker turkey crown
- slow cooker gammon glazed with maple syrup
- slow cooker roast pork
- slow cooker roast beef brisket
- spatchcock chicken
- slow cooker red cabbage
Why not try slow cooker Brussels sprouts too!
FAQ
I like to reheat parsnips and add them as an extra vegetable to any midweek meal. Alternatively you can use them in your bubble and squeak with all your other roast dinner leftovers, or blended in soup.
If you have a busy day of food prep and are short on time, then you can peel and slice your parsnips the night before. Keep them in a bowl of water, submerged, to keep their colour. The next day, when you want to cook them, dry them well then use.
Recipe
Slow Cooker Roast Parsnips
Ingredients
- 650 g parsnips peeled
- 2 tbsp oil
- 1 tbsp honey
Instructions
- Gather together your parsnips, honey and oil.
- Put two tablespoons of oil in the slow cooker and turn it onto high before peeling the parsnips, so it will heat up while you peel them.
- Peel and slice the parsnips into evenly-sliced pieces.
- Put the parsnips into the slow cooker in the hot oil, stir to coat, season with salt and pepper and drizzle over the honey.
- Cook on high for approximately 3 hours, stirring approximately once an hour to ensure even cooking.
- Tip: you might need to stir if your parsnips are not spread over the base of the slow cooker, if you have a large slow cooker then you may not need to stir as much as all the parsnips will be in contact with the edges of the pot and the oil.
- Serve with your roast dinner!
Notes
- simply roasted in oil with seasoning – the traditional way, with no adornment!
- with honey and mustard – to do this add 1-2 tablespoons of mustard (dijon, wholegrain or English) with 1-2 tablespoons of honey and stir to coat
- with rosemary or thyme – add in some sprigs of your favourite herbs at the start of cooking
- with chilli flakes sprinkled over before serving for a spicy kick
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