Dukkah rolled parsnips recipe

  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 229 calories / serving
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dukkah rolled parsnips(h)

To make the dukkah, preheat the oven to gas 4, 180ºC, fan 160ºC. Roast the hazelnuts and sesame seeds separately until golden. 

Meanwhile, toast the cumin and coriander seeds in a dry pan for 1 minute until fragrant. Allow them all to cool, then whizz in a blender or crush with a mortar and pestle along with the paprika, 1tsp of sea salt and a pinch of black pepper. 

Preheat the oven to gas 7, 220ºC, fan 200ºC. Put the oil in a roasting tin and heat in the oven. Cut the parsnips lengthways and in quarters, then carefully place them in the hot oil. Season to taste and turn to coat. Roast for 30-45 minutes (turning halfway) until golden and tender. Remove and toss in the dukkah while hot.

 


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  • Ingredients

  • For the dukkah

  • 25g (1oz) hazelnuts, skinned
  • 25g (1oz) sesame seeds
  • 2tsp cumin seeds
  • 2½tsp coriander seeds
  • ¼tsp paprika
  • For the parsnips

  • 2tbsp grapeseed or vegetable oil
  • 625g (1 1/4lb) parsnips, peeled
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  • Energy 953kj 229kcal 11%
  • Fat 15.5g 22%
  • Saturates 1.8g 9%
  • Sugars 9.2g 10%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 20.1g Protein 5.4g Fibre 10g

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