Can I pre-make Maple-Roast Parsnips and either store in fridge (if so how long for) or freeze then reheat?
Nigella's Maple-Roast Parsnips (from NIGELLA CHRISTMAS) are a variation on honey roasted parsnips, using maple syrup to give a less cloying dish with a slightly smoky sweetness. It is possible to partially prepare the parsnips in advance. You can peel and slice the parsnips a day ahead and store them in a resealable bag in the fridge.
If you want to part cook the parsnips then we suggest that you follow the blanching instructions in step 3 of the recipe. Drain the parsnips after boiling, leave to dry for a few minutes then put in an airtight container and store in the fridge for up to one day. Roast the parsnips following the instructions in the recipe for around 20-25 minutes (or 15 minutes if a very hot oven), until sticky and dark gold. The blanched parsnips can also be frozen for up to a month. We suggest open freezing them on a baking sheet lined with baking parchment (parchment paper) until solid, then transferring the frozen parsnips to a resealable bag or airtight container. Roast direct from frozen, following the instructions above.