Honey-Glazed Root Vegetables

Introduction: Native root vegetables such as parsnip and turnip, simmered tender and finished with a light honey glaze, a naturally sweet side from before sugar reached Ireland.

Cultural Background: Parsnips and turnips are among the root vegetables attested in early Irish cultivation, well suited to Ireland’s climate and soil, and honey was the primary sweetener available in early Ireland before cane sugar’s later arrival, with beekeeping itself addressed directly in dedicated early Irish law tracts such as Bechbretha (‘bee-judgements’).

Tips: Cut the vegetables into similarly sized pieces so they cook evenly. Add the honey off the direct heat briefly if it begins to darken too quickly, to avoid burning.

Variations: A dairy-free version can omit the butter, glazing the vegetables in honey alone. Naturally vegetarian; not vegan as written due to the butter and honey, though honey-free plant syrups could substitute for a fully vegan version.

Storage: Refrigerate covered for up to 3 days.

Reheating: Reheat in a pan over low heat for 5 minutes, stirring, until hot throughout.

Nutrition: Per serving (approx.): 160 kcal, 2 g protein, 30 g carbohydrate, 4 g fat, 5 g fibre.

FAQs:

Q: Was beekeeping important in early Ireland?

A: Yes, significantly so; a dedicated early Irish law tract, Bechbretha, addresses bee-keeping and disputes over bees and honey in detail, reflecting honey’s importance as the primary early Irish sweetener.

Q: Can other root vegetables be used?

A: Yes, other early-attested roots can be substituted, though parsnip and turnip are particularly well suited to this style of honey glaze.