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Sabrina Ghayour's spiced roasted parsnips
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Serves: 6 - 8
1kg parsnips, peeled and cut into roughly even-sized 2.5cm chunks
3 tbsp garlic infused olive oil
2 tsp cumin seeds
2 tsp coriander seeds
3 tbsp clear honey
1 orange, zest and juice
2 tsp Cooks’ Ingredients Pul Biber, plus a couple of pinches for garnish
100g feta cheese
A generous handful of Cooks’ Ingredients Barberries
½ x 25g pack flat leaf parsley, roughly chopped
1 Preheat the oven to 200°C, gas mark 6 and line a large oven tray with baking paper.
2 Place the parsnips onto the tray and drizzle generously with garlic olive oil, then add the cumin and coriander seeds and a generous amount of salt and pepper. Rub the oil and spice mixture all over the parsnips until evenly coated. Space the parsnips out to ensure a single layer and roast in the oven for 30 minutes until the edges are browned.
3 Meanwhile, in a small mixing bowl combine the honey, orange zest and juice and the pul biber together until evenly mixed. Once the cooking time has elapsed, pour the glaze over the parsnips and, using a spatula, coat them well in the glaze. Roast for a further 10 minutes then remove from the oven. Give the parsnips one last toss in the sticky glaze and transfer to a wide serving platter.
4 Crumble all over with feta cheese, then sprinkle with barberries and parsley and the reserved pul biber. Serve immediately.
Typical values per serving:
Per serving (for 6), 1 of your 5 a day, gluten free, source of fibre
This recipe was first published in December 2020.