Maple and ancho chilli-glazed parsnips with dukkah

Name: Maple and ancho chilli-glazed parsnips with dukkah
Total time: 1 h 10 min
Ingredients: 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; 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

by GBC Kitchen

Item 1 of 1

Side
easy
4
1 hour 10 minutes

★ ★ ★ ★ ★

5.00

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.

First published in 2022

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Ingredients

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Imperial

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

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Method

Place the parsnips in a large pan of salted water, bring to the boil and cook for 5 minutes, then drain and allow to steam dry for 5 minutes or so in the pan

500g of parsnip, trimmed, peeled and any larger ones cut in half lengthwise
salt

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

First published in 2022

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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