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Essential Olive Oil1litre
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57.5p/100mlParsnips crisp up so well when roasted this way. We’ve added some warming Middle Eastern spices and bright citrus, to complement their sweet earthiness.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220ºC, gas mark 7. For the dipping sauce, put 1 tbsp olive oil in a small saucepan over a low heat. Add the baharat spice and stir for 30 seconds, or until you smell the vibrant aromas. Tip in the cranberries, sugar and clementine zest and juice. Give everything a good stir, then simmer for 6-8 minutes, until the cranberries have broken down and the mixture looks thick and jammy. Set aside to cool.
Meanwhile, trim off and discard the tops and tails of the parsnips, then halve lengthways. Cut each half into 3 or 4 thin wedges. Toss the wedges in a large bowl with the zaatar and 1 tbsp olive oil.
Line a large baking tray with baking parchment, then spread the parsnips over it in a single layer. Roast for 18-20 minutes, turning occasionally, until golden, crisp and cooked through. Season with a little salt and serve immediately, with the cranberry dip.
Typical values per serving when made using specific products in recipe
Energy | 760kJ/ 181kcals |
---|---|
Fat | 6.3g |
Saturated Fat | 1g |
Carbohydrates | 26g |
Sugars | 19g |
Fibre | 5.6g |
Protein | 2.5g |
Salt | 0.3g |
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66.7p/10g