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Roast Parsnips with Chilli, Watercress and Coriander

This is a spicy, roast vegetable salad that works very well alongside lamb or pork joints because it is so sweet. But how about serving it up next Christmas as part of the Boxing Day spread? It is ten times as light on its feet as bubble and squeak!


4-6 parsnips (approx. 800g)
1 red chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
2cm piece ginger, finely chopped
1 tsp honey
2 tbsp oil
85g watercress
20g pack coriander, picked into sprigs
1 tbsp extra virgin olive oil
Juice of half a lemon


1. Preheat the oven to 180oC, gas mark 4.

2. Scrub but don’t peel the parsnips. Top and tail them and cut them in half lengthways, remove the cores with a pairing knife just as you might with an apple or pear. Cut the parsnips into bite size pieces and set aside.

3. Mix together the chilli, garlic, ginger, honey and oil and toss this with the parsnips. Line a baking tray with baking parchment and roast 30 minutes or until they are golden and tender.

4. Allow the parsnips to cool slightly before mixing in the watercress and coriander. Dress with the oil and lemon juice just before serving.