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Roasted Parsnips #1

Roasted parsnips with giant couscous salad, roasted red onion and parsley

Parsnips are healthy and good for the body, providing plenty of vitamins, minerals and healthy fibre. They are also low in fat and are packed full of flavour. As a root vegetable they serve themselves well when roasted and this delicious salad from Maldon Salt is a great way of adding them into your diet.

Roasted Parsnips #1


200 g giant couscous

4 tbsp olive oil

6 parsnips

3 red onions, thinly sliced

25 g golden sultanas

25 g parsley, finely chopped

50 g vegan feta, crumbled

20 g pomegranate seeds, to garnish

Pomegranate molasses, to garnish

Maldon Salt

Cracked black pepper



Begin my preheating the oven to 180C. Prepare the parsnips by simply cutting the larger ones in half lengthways but keeping any small one’s whole. Place them into a roasting tray and drizzle with 2 tbsp olive oil, some Maldon salt and cracked black pepper. Toss them so they are well coated and then place in the preheated oven for 30 minutes, turning halfway through. They should be golden brown and crispy on the edges.


While the parsnips are cooking, prepare the couscous. In a saucepan, cook the couscous according to the packet instructions. Once cooked, drain and remove from the heat. Add the remaining 2 tbsp olive oil, plenty of Maldon salt and cracked black pepper. Allow the couscous to cool.


Once the couscous has cooled and the parsnips are out of the oven (and also cooled). Stir the finely sliced red onion, chopped parsley, sultanas and crumbled vegan feta into the couscous. Check the season and adjust if needed.


Pile the couscous onto a serving platter and top with the roasted parsnips. Garnish with the pomegranate seeds, a little extra parsley and a drizzle of pomegranate molasses.


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JVS: Jewish - Vegan - Sustainable
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