Spiced Roast Parsnips Recipes

ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE

Steps:

• Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
• Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

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.

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.