Roast Parsnips with Honey and Nutmeg


Dear Mr. Holmes was only 49 when he retired to Sussex to keep bees.  His relentless, self-sacrificing pursuit of criminals and justice had taken its toll on his constitution after 23 years of active practice, with 17 of those years spent in active partnership with Dr. Watson.

Source: Illustration by Ulisse Aldrovandi (1522 - 1605)

Source: Illustration by Ulisse Aldrovandi (1522 - 1605)



Roast Parsnips with Honey and Nutmeg from “Memoirs from Mrs. Hudson’s Kitchen”

Parsnips were introduced in England by the Romans in 55 BC

Serves 4-6


  • 4 medium parsnips peeled and cut lengthwise into quarters

  • 2 tbs. all-purpose flour seasoned with salt and pepper

  • 4 tbs. oil

  • 2 tbs. honey, grated nutmeg


  1. Preheat oven to 400F. Cook parsnips in pan of boiling water, cook 5 min. until slightly soft.

  2. Drain thoroughly then dredge in flour; shake off excess.

  3. Add oil to roasting pan and place in oven until hot.

  4. Add parsnips, tossing in oil and arrange in single layer. Return pan to oven and cook 30 min. turning occasionally until crisp, golden and cooked through.

  5. Drizzle with honey and a little grated nutmeg.

  6. Return to oven for 5 min. before serving.


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