Oh yay for autumn! Yay for root vegetables. Sweet, savoury, earthy goodness, I just can’t get enough!
These parnsips are first parboiled, then roasted and THEN smashed and roasted again. Resulting in ultra fully insides and crispy caramelised edges. These really are next level.
I served them with a yoghurt, mayo mint dip, a simple beetroot coleslawy and pan seared chicken thighs.
Smashed Crispy Roasted Parsnips
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 800 g parsnips, washed, topped & tailed (if they are very thick, you can halve these lengthwise)
- 2 tbsp olive oil
- Pepper & Salt to taste
- 1 rosemary sprig, hard stem removed, finely chopped
- 3 thyme sprigs, hard stem removed
- 1 tsp smoked paprika
- Small handful freshly grated parmesan
- Dip
- 2 tbsp mayonnaise
- 1/2 cup yoghurt (more to taste)
- Small handful fresh mint, finely chopped
- 1 spring onion, finely chopped
- Zest of 1 lemon
- Pepper & Salt to taste
Instructions
Preheat the oven to 190°C
Par boil the parsnips in well salted water for 6 minutes. Drain and let steam in the pan for 5 minutes to lose some of the moisture.
To the pan add the olive oil, rosemary, thyme, smoked paprika, pepper and salt and toss everything so the parsnips are coated.
Transfer to a baking tray (use baking paper if you like to keep the tray cleaner, but I like the browning you get from baking directly on the tray).
Roast for 25 minutes until starting to turn golden brown.
Remove from the oven, add a small drop of oil into the baking tray and press the bottom of a flat large glass into the oil (this will prevent sticking). Now squish the parsnips with the glass until about half the thickness.
Great parmesan over the top and roast for another 30-35 minutes until crispy and golden.
In the meantime make the dipping sauce: just mix all the ingredients together, taste and adjust to your liking!
Serve as a side or as a yummy snack with a glass of wine or a beer.
