Celeriac dauphinoise
Make a vegan version of creamy dauphinoise, with celeriac in place of the usual potato, and dairy-free ingredients. It's an excellent side dish for a feast
Dukkah parsnips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1kg parsnipspeeled and cut into rough wedges
- 2 tbsp olive oil
- 1½ tbsp maple syrup
- 2 tbsp dukkah
Nutrition: Per serving
- kcal183
- fat6g
- saturates1g
- carbs24g
- sugars12g
- fibre9g
- protein4g
- salt0.09g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the parsnips into a large roasting tin, toss with the olive oil and a generous amount of salt and pepper, then spread out into a single layer so they roast evenly. Roast for 25-30 mins until soft.
step 2
Flip the parsnips over with a spatula, then drizzle over the maple syrup and dukkah. Toss well to coat. Return to the oven for 5 mins until the parsnips are caramelised.
