Maple and ancho chilli-glazed parsnips with dukkah
- Side
- Easy
- 4
- 1 hour 10 minutes
PT1H10M
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, but will also work well with any roast! Any leftover dukkah will keep well sealed in an airtight jar for a week or two.
Ingredients
Parsnips
- 500g of parsnip , trimmed, peeled and any larger ones cut in half lengthwise
- salt
- 2 tbsp of vegetable oil
- 1 tbsp of maple syrup
- 1 tbsp of ancho chilli flakes
- 25g of butter
Dukkah
- 50g of vacuum packed cooked chestnuts , finely chopped
- 25g of lightly toasted sesame seeds
- 15g of cumin seeds
- 15g of coriander seeds
- 10g of flaky sea salt
- 2 tsp chilli flakes , mild
Method
Preheat the oven to 190°C/gas mark 5
Toss the parsnips with the vegetable oil and maple syrup then season them with salt and the ancho chilli flakes
- 2 tbsp of vegetable oil
- 1 tbsp of maple syrup
- 1 tbsp of ancho chilli flakes
Transfer the parsnips to an oven tray and dot with the butter
- 25g of butter
Roast the parsnips for 40 minutes, turning halfway, or until they are cooked through, crisp and golden
To make the dukkah, combine all the ingredients and mix well
- 50g of vacuum packed cooked chestnuts , finely chopped
- 25g of lightly toasted sesame seeds
- 15g of cumin seeds
- 15g of coriander seeds
- 10g of flaky sea salt
- 2 tsp chilli flakes , mild
Serve the parsnips sprinkled with the dukkah
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Maple and ancho chilli-glazed parsnips with dukkah
