Slow Cooker Roast Parsnips
Ideal for roast dinners or with your Christmas dinner when you are short on oven space, these delicious roast parsnips with a honey glaze are cooked right in your slow cooker!
Servings 6
Calories 133kcal
Instructions
- Gather together your parsnips, honey and oil.650 g parsnips, 2 tbsp oil, 1 tbsp honey
- 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
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? 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 could end up quite mushy
Flavouring your parsnips
Honey roasted parsnips are good, 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
- slow cooker turkey crown
- slow cooker gammon glazed with maple syrup
- slow cooker roast pork
- slow cooker roast beef brisket
- spatchcock chicken
- slow cooker roast potatoes, slow cooker Brussels sprouts and slow cooker red cabbage are some great sides to go with your slow cooker parsnips
Nutrition
Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 406mg | Fiber: 5g | Sugar: 8g | Vitamin C: 18mg | Calcium: 39mg | Iron: 1mg