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    Harissa-roasted parsnips with yogurt dressing

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    Harissa-roasted parsnips with yogurt dressing

    This vegetarian, middle-eastern inspired recipe is great as a side dish with roasted meats.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 4 as a side


    750g small parsnips, halved lengthways
    3 tbsp sunflower oil
    2 tbsp Cooks' Ingredients Ruby Rose Harissa
    150ml natural yogurt
    1 clove garlic, crushed
    2 preserved lemons, flesh discarded and skin finely chopped
    25g pack fresh flat-leaf parsley, leaves only, roughly chopped


    1. Preheat the oven to 200°C, gas mark 6.  Bring a large pan of water the boil.  Add the parsnips, bring back to the boil and cook for 5 minutes.  Drain and refresh under cold running water.  Tip into a dry, clean tea towel and gently pat dry.
    2. Pour the oil into a large roasting tin and place in the oven for 5 minutes, until hot.  
    3. Meanwhile, put the harissa into a large bowl and gently toss through the parsnips until coated.  Tip into the hot oil and roast for 20-25 minutes, until crispy and golden.
    4. Place the yogurt in a small bowl, add the garlic and season generously.  Put the parsnips onto a serving plate and drizzle the yogurt dressing over.  Scatter over the preserved lemons and parsley to serve.

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