Spiced Roast Parsnips Recipes

SPICY ROASTED PARSNIP SOUP

Steps:

• Heat oven to 220C/fan 200C/gas 7.
• In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
• Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
• Spread over a heavy baking sheet, then roast for 30 mins until tender.
• Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
• Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
• Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

SPICED ROAST PARSNIPS

Steps:

• Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
• First, wash and then peel 1 kg (2lb) parsnips. Trim away the ends and discard. Then cut them into even-sized pieces. Spread out on a baking sheet and drizzle with 2 tablespoons of the oil.
• Place 1 teaspoon each of cumin and coriander seeds in a pestle and mortar and add ½ teaspoon fennel seeds, ½ teaspoon dried thyme, ¼ teaspoon dried chilli flakes (if using) and a little salt. Pound briefly to coarsely grind. If you do not have a pestle and mortar you can crush them between two spoons or on a board with the end of a rolling pin.
• Sprinkle over the parsnips and toss the vegetables on the tray to coat with the oil and spices.
• Roast for about 20 minutes then use a fish spice or spatula to turn the parsnips. Return to the oven and roast for another 10 to 15 minutes or until golden and tender. Transfer to a warm serving bowl and serve immediately.

MAPLE SPICED PARSNIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened - the caramelising will give them more flavour.