Ingredients
1 - pound parsnips
1 - pound small russet potatoes
6 - tablespoons honey
4 - tablespoons wholegrain mustard
4 - tablespoons olive oil
Preparation
Wash, peel and half the parsnips.
Wash, peel and quarter the potatoes
Parboil the potatoes by putting them in a pan of cold water, bring to the boil and simmer for 10 minutes.
Preheat the olive oil in a roasting pan with the oven set at 350 F.
Drain the potatoes and return to the pan to for one to two minutes to dry them. Season with salt and pepper.
Carefully add the parsnips and potatoes to the hot oil in the roasting pan.
Stir after 20 minutes.
Mix together the honey and mustard.
Check the parsnips and potatoes after 45 minutes, when starting to turn golden add the honey mustard mix and toss to coat.
Continue to roast until golden all over.
