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Parsnip ghosts with red pepper dip recipe

1 rating

These spooky parsnip ghosts make a super scary veg snack for your Halloween party, and they're healthy too. Carve eyes and mouths into parsnips, drizzle with honey and roast until golden. Serve with a tangy red pepper and sundried tomato dip and enjoy. See method

Serves 8 as nibbles
10 mins to prepare and 1 hr to cook
173 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

400g parsnips, peeled and halved lengthways (smaller ones left whole)
1 tbsp clear honey
1 tbsp olive oil
15g butter, melted
yeast extract, for brushing (optional)

For the dip

285g jar roasted peppers antipasti, drained
285g jar sundried tomato antipasti, drained

Each serving contains

Energy
720kj
173kcal 9%
Fat
14g 20%
Saturates
3g 13%
Sugars
6g 7%
Salt
1g 17%

of the reference intake
Carbohydrate 10.4g Protein 2.1g Fibre 3.1g

Method

Parboil the parsnips for 5 mins. Drain; refresh in cold water. When cool enough to handle, use a sharp knife to carve eyes and mouths into each one (if halved, carve into the rounded side). Put on a baking tray; toss to coat in the honey, oil and butter. Roast for 20 mins, then turn the parsnips and increase the heat to gas 6, 200°C, fan 180°C. Roast for a 35-40 mins, turning occasionally (ensure the ghosts are ‘face-down’ for the final 10 mins), until golden and charred around the edges.
Blitz the roasted peppers and sundried tomatoes to a chunky sauce. Transfer to a bowl. Brush the parsnips with a little yeast extract (if you like) to highlight the eye and mouth detail, then serve with the dip.

Tip: You can leave out the yeast extract if you prefer – the parsnip faves will just be less pronounced.

See more Healthier Halloween treats