1kg parsnip, peeled and cut into thumb-width batons

2 tsp English mustard powder

2 tbsp gluten free plain flour

4 tbsp rapeseed oil

about 3 tsp maple syrup

Serves - 4


Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins.

Mix the mustard powder with the gluten free flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.

Heat oven to 220C/200C fan/gas 7. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins.

Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp.

Drizzle the maple syrup over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crisp maple mustard parsnips