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Saffron Parsnips

In the dark days of winter we all need some colour to engage the senses: bright orange satsumas, cheeful green holly, or the deep red of mulled wine. Of course we don't usually think of parsnips as colourful, but a big pinch of saffron changes that! The vivid saffron brings this humble root veg to place of pride at a festive table.

We have lots of other ideas for Christmas and winter feasts, from stress-free prep tips to vegetarian recipes we hope you'll enjoy again and again!

Saffron Parsnips

Dietary: Vegan, Gluten Free Option

Serves 4-6

Ingredients

  • 4 Parsnips
  • A big pinch of Saffron
  • 2 tbsp olive oil or rapeseed oil
  • 1 tbsp maple syrup
  • Salt and pepper
  • Semolina

Method

  1. Grind the saffron in a pestle and mortar and mix with 2 tbsp boiling water. Set aside for at least 10 minutes but the longer the better.
  2. Peel the parsnips and cut into long wedges. Par-boil the parsnips in salted water for 5 minutes then drain.
  3. Toss in olive oil, maple syrup and saffron liquid. Sprinkle on a little semolina and place in an ovenproof tray or dish.
  4. Roast for 30 minutes in a hot oven (200C) or until golden and crispy at the edges.

Tips:

  • If you want to make this wheat free toss the parsnips in fine cornmeal or polenta instead of semolina.
  • Any leftover roasted parsnips are lovely cold in a salad or added to a soup.

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