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Parsnip ghosts with red pepper dip recipe

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

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

  1. 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.
  2. 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

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