Roast parsnip chips with cranberry & clementine dipping sauce

Name: Roast parsnip chips with cranberry & clementine dipping sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1½ tsp Cooks' Ingredients Baharat Spice; 300 g Cooks' Ingredients Frozen Cranberries; 5 tbsp light muscovado sugar; 2 clementines, scrubbed, zest and juice; 300 g British Baby Parsnips; 2 tsp Cooks' Ingredients Herby Zaatar

Parsnips crisp up so well when roasted this way. We’ve added some warming Middle Eastern spices and bright citrus, to complement their sweet earthiness.

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VegetarianHigh fibre1 of your 5 a day

Serves6
CourseAccompaniment
Prepare10 mins
Cook25 mins
Total time35 mins

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2 tbsp olive oil
1½ tsp Cooks' Ingredients Baharat Spice
300g Cooks' Ingredients Frozen Cranberries
5 tbsp light muscovado sugar
2 clementines, scrubbed, zest and juice
2 x 300g British Baby Parsnips
2 tsp Cooks' Ingredients Herby Zaatar

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.

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