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Spiced roast parsnips with zesty yogurt recipe
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Level up your Sunday roast side dishes with these warmly spiced parsnips. A simple twist of adding curry powder to the seasonal root veg before roasting makes this a show-stopping side. Serve with zesty yogurt and finely chopped red chilli. See method
Ingredients
- 750g parsnips, peeled and quartered
- 1 ½ tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp hot curry powder
- 100g 0% fat-free Greek-style yogurt
- 1 lime, zested and juiced
- 1 red chilli, finely chopped
- 15g fresh coriander, roughly chopped
Source of fibre, which supports the normal function of the digestive system.
Each serving contains
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Energy
810kj
195kcal
10%
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Fat
8g
11%
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Saturates
1g
6%
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Sugars
12g
14%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 26.4g
Protein 5.9g
Fibre 9.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the parsnips with the oil, garlic and curry powder on a large baking tray. Roast for 30 mins, stirring halfway, until tender and golden and the tips are slightly crisp.
- Meanwhile, mix the yogurt with the lime zest, juice and some seasoning in a small bowl.
- Transfer the parsnips to a serving platter and scatter with the chilli and coriander. Serve with the zesty lime yogurt.
Need to know: Very large parsnips can have a woody core: save these for stews. To make this a vegan dish, switch out Greek yogurt for a dairy-free alternative.
See more Side dish recipes