FOOD | FESTIVE FARE
Parsnips
Sweet root vegetable
at its best in winter
Need to know Don’t throw
away the peel: toss with oil
and bake into crisps.
PA RS N I P, C H I C K P E A &
A P RI C OT N U T ROA S T
Serves 6
sliced roast
freeze cooked,
Takes 1 hr 20 mins
Cost per serve £1.30
4 tbsp olive oil
900g parsnips, peeled and trimmed
1 large onion, finely chopped
2 garlic cloves, crushed
10g fresh thyme, leaves picked, plus
extra sprigs to serve
2 tsp smoked paprika
2 tbsp milled flax seeds
2 tbsp tahini
1 lemon, zested and juiced
400g tin chickpeas, drained
100g ground almonds
200g ready-to-eat dried apricots,
finely chopped
75g walnut or pecan halves, chopped
30g pack fresh flat-leaf parsley,
leaves chopped
1 Preheat the oven to gas 5, 190°C,
fan 170°C and generously grease
a 900g/2lb nonstick loaf tin with
1 tbsp oil. Peel 2 parsnips (about
200g) into wide ribbons with a
vegetable peeler, then overlap the
ribbons across the base and long
sides of the tin to line it, leaving
any excess hanging over the sides
of the tin. Set aside.
2 Cut the remaining parsnips into
4cm pieces and toss with 2 tbsp
oil on a baking tray. Spread out in
a single layer, season and roast
for 25-30 mins until soft to the
point of a knife.
3 Meanwhile, heat the remaining
1 tbsp oil in a large frying pan over
a low-medium heat. Fry the onion
with a pinch of salt for 7-8 mins
until soft. Add the garlic, thyme and
paprika and cook for 2 mins more.
4 In a large bowl, mix the flax seeds
with the tahini, lemon zest and
juice, and 3 tbsp warm water. Set
aside for 5-10 mins to plump up.
5 Tip the onion mixture into the
bowl of a food processor with the
chickpeas, ground almonds and
half the roasted parsnips. Pulse to
a coarse purée, scraping down the
sides of the bowl if necessary. Add
to the flax mixture, along with the
remaining roasted parsnips, the
apricots, nuts and parsley. Season
and stir well to combine.
6 Spoon into the prepared tin,
pressing down firmly and evenly.
Bring any overhanging parsnip
ribbons over to cover the top.
Cover the entire loaf with foil and
bake in the centre of the oven for
25 mins. Remove the foil and cook
for 15-20 mins more until golden
and firm. Rest in the tin for 5 mins,
then run a knife around the edge
and turn out onto a serving dish.
Top with thyme sprigs to serve.
Each serving contains
Energy
2395kJ
575kcal
29%
Fat
Saturates
Sugars
Salt
36g 4g 23g 0.6g
52% 22% 26% 10%
of the reference intake. See page 127
Carbohydrate 44g Protein 15g Fibre 15g
For more parsnip recipes, visit tesco.com/recipes
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