zoom

    Save to your scrapbook

    Roast baby parsnips with lemon & pomegranate

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Roast baby parsnips with lemon & pomegranate

    • Gluten Free
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4 as a side

    Ingredients

    900g baby parsnips, trimmed and halved lengthways
    4 tbsp extra virgin olive oil
    4 thyme sprigs
    1 unwaxed lemon, finely sliced
    1 small pomegranate, halved
    2 tbsp balsamic glaze
    ½ x 25g flat leaf parsley, roughly chopped
    2 tbsp toasted
    flaked almonds
    1½ tsp zaatar 

    Method

    1. Preheat the oven to 200˚C, gas mark 6. In a large roasting tin, toss the parsnips with 2 tbsp oil and the thyme sprigs. Season and roast for 25 minutes. Add the lemon slices, tossing gently to combine and roast for a further 20 minutes, until caramelised. 

    2. Meanwhile, remove the seeds from one 1/2 of the pomegranate. Squeeze about 2 tbsp juice from the remaining 1/2 into a bowl, add the balsamic glaze and remaining 2 tbsp oil; season. Spoon the dressing over the hot parsnips and shower with the pomegranate seeds, parsley, almonds and zaatar. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary