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Roast baby parsnips with lemon & pomegranate
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Serves: 4 as a side
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
1½ tsp zaatar
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.
Typical values per serving:
Source of protein
This recipe was first published in Mon Nov 23 16:31:42 GMT 2020.