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Harissa-roasted parsnips with yogurt dressing
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This vegetarian, middle-eastern inspired recipe is great as a side dish with roasted meats.
Serves: 4 as a side
750g small parsnips, halved lengthways
3 tbsp sunflower oil
2 tbsp Cooks' Ingredients Ruby Rose Harissa
150ml natural yogurt
1 clove garlic, crushed
2 preserved lemons, flesh discarded and skin finely chopped
25g pack fresh flat-leaf parsley, leaves only, roughly chopped
Typical values per serving:
This recipe was first published in September 2014.