Parboiled parsnips roast until tender and deeply golden, then get a crisp hazelnut and sage crumb for a substantial winter side.
Ingredients
- 800g, peeled Parsnips
- 3 tbsp, divided Olive oil
- 3/4 tsp, divided Fine salt
- 1/4 tsp Black pepper
- 10 leaves, finely sliced Fresh sage leaves
- 40g, finely chopped Hazelnuts
- 40g Fresh breadcrumbs from vegan bread
Method
- Heat the oven to 220°C (200°C fan). Cut the peeled parsnips lengthways into even batons, halving any thick pieces so they cook at the same rate.
- Put the parsnips in a pan of boiling water and parboil for 4 minutes. Drain well, return to the warm pan and shake gently to roughen the edges; let the steam escape for 2 minutes.
- Toss with 2 tbsp olive oil, 1/2 tsp salt and the pepper. Spread in a single layer in a roasting tin and roast for 30–35 minutes, turning once, until tender in the centre and browned at the edges.
- Meanwhile heat the remaining oil in a small frying pan. Add the hazelnuts and breadcrumbs and cook over medium-low heat for 3–4 minutes, stirring, until golden and crisp.
- Add the sliced sage and remaining 1/4 tsp salt to the crumb. Stir for 30 seconds until fragrant, then remove from the heat so the sage does not burn.
- Scatter the hazelnut crumb over the hot parsnips and return the tin to the oven for 2 minutes to crisp together. Serve straight away.
Allotment tip
Spread the parsnips out rather than crowding the tin; if necessary, use two trays so their edges roast instead of steaming.