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Hot honey parsnips

Hot Honey…Parsnips that Pack a Punch

Posted on March 24, 2021 by Jen

A Recipe for Hot Honey Roasted Parsnips with a Creamy Garlic Horseradish Dip.


It’s getting to the end of winter root vegetable season in South Carolina, and I have been racking my brain for creative ways to prepare and serve them! I stumbled across a bottle of Red Clay Barrel Aged Hot Habanero Honey in my cabinet and decided to experiment with some parsnips from my CSA share through Legare Farms. I love honey and collect it from various locations. I always marvel how different each honey tastes depending on where it was harvested and what plants the bees visited. This particular hot honey is from Georgia. It is available online or for local residents at LowCountry Olive Oil.

I was so excited by the result of this fast, easy, recipe (I made these while I was warming up soup for lunch-it’s that easy!) that I called my mom to stop by and taste. Habanero honey provided the perfect balance of sweet and spicy to complement the earthy parsnip flavor. I always think that vegetables cut and prepared like French fries deserve a dipping sauce. Therefore, I whipped up a super fast creamy garlic horseradish sauce and I had the perfect appetizer or snack.

Honey has been enjoyed since antiquity. In fact, an 8,000 year old cave painting found in Spain, portrays two people foraging for honey. Hieroglyphs from ancient Egypt describe the use of honey in a variety of dishes and during mummification. Not to be outdone, the parsnip has also been consumed since ancient Roman times. One interesting fact I discovered from Harvesting History is Emperor Tiberius loved parsnips so much he had them grown in the cooler French climate and then conveyed to Rome. We can thank the British colonists for introducing this hearty and healthy vegetables to the Americas in the early 1600s. Cheers!


Horseradish garlic cashew dipping sauce

Horseradish garlic cashew dipping sauce

Creamy Garlic and Horseradish Spread

A creamy dipping sauce with a kick. Perfect for dipping roasted vegetables, pita chips, or smearing on bagels.
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Condiment
Cuisine American
Servings 4

Equipment

  • Blender

Ingredients
  

  • 3/4 cup raw cashews
  • 1/3 cup peeled horseradish root roughly chopped
  • 3 cloves garlic
  • 1/2 cup nutritional yeast
  • 1/2 cup hot water
  • salt and pepper to taste

Instructions
 

  • Soak cashews in hot water for 5-10 minutes.
  • Add cashews and water to a blender with the remaining ingredients.
  • Blend until smooth. Taste and adjust salt and pepper. If dip is too thick add additional water. If too thin add a few more cashews.
Keyword creamy garlic horseradish dip, easy fast healthy appetizer dip, healthy creamy garlic horseradish dip, no guilt creamy garlic horseradish sauce, plant based creamy garlic horseradish dip, ultratruffle parsnips with a punch, vegan creamy garlic horseradish dip

Hot honey parsnips

Hot Honey Roasted Parsnips

Roasted Parsnips drizzled with hot honey served with a creamy garlic horseradish dipping sauce. A perfect appetizer or side dish.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine American
Servings 4

Equipment

  • Air fryer or oven.

Ingredients
  

  • 4-6 small parsnips peeled and thinly sliced
  • 2 tbsp hot honey (or more if desired)
  • salt to taste

Instructions
 

  • Prepare the parsnips and place in a large bowl.
  • Toss parsnips with honey and a pinch of salt.
  • Place in air fryer and cook until golden brown. Alternate cooking method: roast in oven at 425 degrees F until golden brown.
  • Taste and add additional salt or honey.

Serving Suggestions

  • Serve with Creamy Garlic Horseradish Dip (see recipe).
Keyword air fried parsnips, healthy easy parsnip appetizer, healthy easy parsnip recipe, hot honey roasted parsnips with creamy garlic horseradish dip, parsnips in air fryer recipe, plant-based hot honey roasted parsnips with creamy garlic horseradish dip, ultratruffle parsnips with a punch
Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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