Maple and ancho chilli-glazed parsnips with dukkah
These sticky, glazed parsnips are roasted with maple syrup and smoky ancho chilli flakes. The thicker ends are soft and sweet, while the thinner ends become crisper and caramelised. They make a lovely alternative festive side dish.
- Cooking:
- Serves: 4 persons
Ingredients
- 500g ofparsnip, trimmed, peeled and any larger ones cut in half lengthwise
- salt
- 2tbsp of vegetable oil
- 1tbsp ofmaple syrup
- 1tbsp ofancho chilli flakes
- 25g ofbutter
- 50g ofvacuum packed cooked chestnuts, finely chopped
- 25g oflightly toasted sesame seeds
- 15g ofcumin seeds
- 15g ofcoriander seeds
- 10g offlaky sea salt
- 2tspchilli flakes, mild
Instructions
Step 1
Place the parsnips in a large pan of salted water, bring to the boil and cook for 5 minutes, then drain and allow to steam dry for 5 minutes or so in the panStep 2
Preheat the oven to 190°C/gas mark 5Step 3
Toss the parsnips with the vegetable oil and maple syrup then season them with salt and the ancho chilli flakesStep 4
Transfer the parsnips to an oven tray and dot with the butterStep 5
Roast the parsnips for 40 minutes, turning halfway, or until they are cooked through, crisp and goldenStep 6
To make the dukkah, combine all the ingredients and mix wellStep 7
Serve the carrots sprinkled with the dukkah