Method

• Heat oven to 220°c
• Halve the parsnips, then cut the thicker end in two lengthways
• Boil for 5 mins, then drain well and leave to steam-dry for a few mins
• Meanwhile, pour the oil into a shallow roasting tin or a lipped baking tray and heat in the oven for 3 mins
• Remove the tin from the oven and carefully add the parsnips to the hot oil
• Turn them to coat, and make sure they aren’t overcrowded (otherwise they won’t crisp up)
• Roast for 30-35 mins or until golden and crisp, turning them halfway through the cooking time
• About 10 mins before the parsnips are ready, tip the sugar and 2 Tbsp water into a small frying pan
• Heat very gently until the sugar has dissolved
• Turn up the heat and bring the liquid to the boil
• Measure 3½ Tbsp cold water into a jug
• Keep swirling the pan around until the sugar reaches a rich, dark-reddish caramel colour, then remove from the heat
• Stand well back and add the water (it will splutter!)
• Return to the heat, add the butter and the salt, and stir to remove any lumps
• The caramel should be runny, so add a splash more water if needed
• Pile the parsnips into a serving dish, then drizzle over the salted caramel