Instructions
Follow the steps and taste along the way.
Prepare the parsnips
Preheat the oven to 220 °C. Peel the parsnips, trim the ends, and cut them into evenly sized fries about 2 cm wide.
Start roasting
Toss the fries with 20 ml olive oil, 2 g salt, and the black pepper. Arrange them in a single layer on a baking sheet and roast for 15 minutes, until they start to brown underneath.
Add the glaze
In a bowl, mix the Dijon mustard, maple syrup, lemon juice, and the remaining 15 ml olive oil. Turn the parsnips, brush them evenly with the glaze, and roast for another 10 to 12 minutes, until tender and caramelized around the edges.
Toast the breadcrumbs
While the parsnips finish roasting, heat the remaining 5 ml olive oil in a small pan. Add the breadcrumbs and toast for 3 to 4 minutes, stirring frequently, until golden. Remove from the heat and stir in the remaining 1 g salt.
Finish and serve
Finely chop the parsley and mix it with the toasted breadcrumbs. Let the roasted parsnips rest for 2 minutes, then serve warm, sprinkled with the parsley breadcrumbs.
