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.