Plenty of parsnips

Sorry readers, life is hectic at the moment so I apologise for the reduction in posts.  I had planned a great chocolate cake post over the weekend, but alas it fell apart in the tin.  Hopefully version 2 will be more succesful.

But last week I was the recipient of 15 lovely parsnips.  After baking them with a roast one night, and still having plenty left over, Pip offered the suggestion of baking them with leeks and bacon.  Now I am a firm believer that most dishes that include leeks and bacon have to be a bit of alright, so I gave it a whirl.

• 6 large parsnips, peeled and chopped into chunks (3-5 cm)
• 500g bacon cut chunky (about the same size as the parsnip)
• 2 leeks cut into 5 cm lengths
• 1 tsp honey
• olive oil

1. Put oven on to about 160 C
2. Line a large baking dish with baking paper
3. Mix together parsnips, bacon and leeks in baking dish (stand the leeks upright)
4. Drizzle over very finely the honey
5. Drizzle with olive oil
6. Cover dish with aluminium foil
7. Bake for about 2 hours (keep checking it and make sure the oil covers the veges evenly)
8. Remove the foil for the last 30 minutes

We ate this as a side dish with a bbq and salad.  It was a lovely change from potato salad or potato bake.  Highly recommended. Thanks for the help Pip!