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.


  • 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)


  • 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.

*This recipe is gluten-free according to industry standards

Check out more of our best parsnips recipes

Roast Parsnips Recipe with Salt and Pepper

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