These are a visually stunning twist on hasselback potatoes. But there are more to these parsnips than just looks. Cooking them this way gives you a deliciously crisp and caramelised outside and a fluffy, tender centre. You could easily have these as a centrepiece rather than as just a side.
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Here's how you do it
Preheat the oven to 180°C/gas mark 6. Place a large baking tray or roasting dish in the oven to heat up.
Cut across each parsnip at about 3mm intervals, cutting about halfway through each parsnip.
Add the oil to the hot tray or dish and pop it back in the oven for 2 minutes to heat through.
Add the parsnips, turning them in the oil, then arrange them cut-side down first. Tuck the herbs under the parsnips. Halve the clementines and add them to the tray, too. Dust a little salt and pepper over everything.
Roast for 20 minutes. Turn the parsnips over, basting with the oil as you do. Season a little more, then return to the oven for a further 15-20 minutes, or until the parsnips are golden, a little crispy on the outside but fully tender right the way through. Transfer to a warmed plate, and serve.