Vanilla Honey Butter Parsnips, Hazelnut Amaretti Crumb

These will take centre stage of any assemblage of Holiday Sides. The fragrant notes of Vanilla Bean combine with the natural sweetness of Honey & Parsnips and are offset by herbaceous sage. Cutting Hasselback ensures flavours penetrate the entirety of the dish. The crumb adds the perfect crunch and piece de resistance on this showstopper.


600g Parsnips

3 tbsp Butter, unsalted, room temperature

2 tbsp Honey

1 Vanilla pod, seeds scraped

A Few Sage leaves

Large Pinch Sea Salt Flakes


20g Hazelnuts, toasted and crushed

5 Amaretti biscuits, crushed

Sea salt & Black Pepper


1. Preheat oven 180C. Line a tray with baking paper, overhanging the sides.

2. Add the butter, honey & vanilla toa small pan and melt over a low heat until homogenous.

3. Peel and cut each parsnip in half vertically. Lay each half, cut side down on a chopping board and place a chopstick either side of its length.

4. Cut incisions along the length of the parsnips, about 3-5 mm apart, only going as deep as the chopstick allows.

5. Arrange on the baking tray and sporadically place sage leaves in some of the incisions.

6. Drizzle over the vanilla honey butter and sprinkle with salt. Gather up the baking paper and form a tent, secure with a bulldog clip.

7. Roast for 30 minutes, remove the clip and uncover. Roast 20 minutes more or until the parsnips are tender and coated in a rich, sticky glaze,

8. Combine the hazelnuts and amaretti with a good grind of black pepper. Arrange the parsnips on a serving dish, sprinkle with the crumb and serve immediately.