ROAST PARSNIPS WITH DUKKAH
VEGEN RECIPE
Soft and sweet parsnips with crispy caramelised tips are a must on the Christmas table. Try them here with a sprinkling of dukkah for a Middle Eastern flavour twist. Any leftover dukkah will keep well, sealed in an airtight jar for four weeks.
SERVES 6
Preparation time: 15 minutes
Cooking time: 30 minutes
FOR THE PARSNIPS
■ 1 kg (2lb) parsnips
■ 2 tbsp olive oil
■ Salt and pepper
FOR THE DUKKAH
■ 125g (4½oz) pistachio nuts
■ 1 tsp coriander seeds
■ 1 tsp fennel seeds
■ 1 tsp cumin seeds
■ ½ tsp sea salt
■ 3 tbsp sesame seeds
Heat the oven to 200C/180C fan/gas 6. Tip the parsnips into a large roasting tin, toss with the olive oil and a generous amount of salt and pepper, then spread out into a single layer
