Parsnips | Christmas recipes | EGGspander Recipes | Big Green Egg

Maple and Mustard Parsnips

By Big Green Egg

A classic side dish with a hint of mustard to balance out the sweetness

Set up your EGG

Set up your EGG for indirect cooking, with the ConvEGGtor in the legs-up position topped with the Stainless Steel Grid. The target temperature is 180°C.

Toss the parsnips in the oil and mustard powder and lay out on a roasting tray.

Roast the parsnips

Cook for 20-25 minutes until the bottom sides are crisping up. Remove, turn, place back in and cook for a further 20 minutes, until golden all over.

Pour over the maple syrup, coat well and cook for a final 5 minutes.

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