There’s something deeply satisfying about transforming the most unassuming vegetable, like a parsnip, into something extraordinary by giving it the treatment it deserves, smoke and fire. Parsnips may not be the star of many BBQs, but they should be. They naturally possess a sweet and earthy flavour, and when charred over a flame, they undergo a remarkable transformation. The caramelised edge, combined with a delicious hit of Frank’s Hot Honey and toasted cumin seeds, awakens every corner of your palate.
Bring a pot of salted water to a boil. Blanch the parsnips for about 4–5 minutes, just until a knife slides in but they still hold their shape. Drain, and let them steam-dry. You want the surface dry so they char instead of steam.
In a small pan, toast the cumin seeds over low heat until they pop and release that deep, smoky aroma, it’s about a minute.
In a bowl, stir together honey, Frank’s RedHot Sauce, olive oil, and a good pinch of salt.
Get your BBQ really hot. Brush the parsnips with a little of the glaze and place them cut-side down. Let them char (not burn) for a few minutes until deep golden with dark edges. Flip and repeat.
Brush with more of the hot honey glaze just before they come off the grill. Sprinkle over the toasted cumin seeds and a few thymes leaves. Serve warm, sticky, and slightly defiant.
CHEF’s TIP
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Serve these alongside grilled lamb, roasted duck, or just eat them straight from the tray. No judgement.
