Advertisement

Try these ghee-roasted spiced roots, then check out our maple-roast parsnips, parsnip soup, parsnip chips and more parsnip recipes. Also read our guide on what is ghee and where to buy it for advice on purchasing this ingredient.

Ingredients

  • 500g unsalted butter
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp ground turmeric
  • 2cm piece ginger, finely grated
  • 1 tbsp honey
  • sea salt
  • 300g parsnips, halved or quartered lengthways
  • 200g carrots, small/medium halved lengthways
  • 250g turnips or jerusalem artichokes, halved or quartered
  • 2 shallots, halved lengthways
  • a small bunch coriander, leaves roughly chopped
  • natural yogurt, to serve (optional)

Method

  • STEP 1

    Put the butter in a heavy-bottomed pan on a low heat. Heat for 10-15 minutes until the solids on the bottom of the pan start to become a deeper golden brown and the liquid becomes clearer and golden.

  • STEP 2

    Remove from the heat and allow to cool a little. Pour through a fine metal sieve into a bowl, leaving the solids behind in the pan, then pour into a jar or airtight storage container.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Mix 100ml of ghee, the cumin, coriander, turmeric, ginger, honey and 1 tsp of salt.

  • STEP 4

    Put the vegetables in a large roasting tray, pour over the spiced ghee and mix well. Cover tightly with foil and roast for 20 minutes.

  • STEP 5

    Remove the foil and roast for another 25 minutes or until the veg are cooked and slightly caramelised.

  • STEP 6

    Finish with chopped coriander and a blob of yogurt, if you like.

Check out more of our best parsnips recipes

Roast Parsnips Recipe with Salt and Pepper
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement