Roast parsnips with yoghurt, chilli and dates

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For me, caramelised roast parsnips are the taste of winter. But often they can reside on the duller side of the Sunday roast plate. In my opinion they need a little sexing up and this recipe adapted from Riverford’s Everyday and Sunday is foolproof, exotic and delicious in equal quantities. It has a warming North African charm but sits easily with other creations from any tradition and the creaminess of the yoghurt perfectly offsets the dryness you can often encounter with parsnips.

You could just as easily use dairy free coconut yoghurt instead of cow’s milk. Although we often avoid the latter, the warm creaminess and rich probiotic content sometimes justify a break from the norm. Parsnip is also high in vitamins C and K, and since the former is fat-soluble, a little butter and thick yoghurt make sure we get the goodness.

You could also add pomegranate seeds with the orange zest for a really vibrant taste. This will no doubt be a warm exotic staple in our run up to Christmas… those lucky ones who have tried it at home can’t leave a scrap remaining.

Serves 4-5

1 kg parsnips

20g organic unsalted butter

1 tbsp unflavoured coconut oil

1 tbsp maple syrup

zest of one orange

1 clove garlic, crushed

juice of 1 lemon

1 red chilli

pinch of cumin

200ml plain yoghurt or coyo

75g pitted dates, chopped

1 tbsp chopped mint

Heat the oven to 190 degrees and prepare your parsnips by peeling and cutting lengthways into quarters. (you can cut the quarters in half if they’re long). Place them in  roasting tray with the coconut oil, maple and orange zest. Roast for about 40 minutes until tender and golden. When you take them out of the oven, leave to cool for five minutes or so before adding the butter which will melt onto the parsnips.

Meanwhile, mix together all the other ingredients in a bowl except the mint. Drizzle on the parsnips just before serving, and garnish with the mint.

 

 

 

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