Page title and description

Vegetarian mains
Roasted parsnips with date and tamarind dressing
Ingredients
- 500g parsnips, peeled and cut in half if small or chunks if larger
- olive oil
- 1 tbsp tamarind paste
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- 50g pitted dates, finely chopped
- 1 red chilli, deseeded and finely chopped
- ½ tsp fresh ginger, grated
- 1 lime
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
PT1H
-
Step 1
Preheat oven to 190°C/Gas 5. Put the parsnips in a baking dish and toss in just enough oil to coat. Season well. Roast for 45 minutes-1 hour, until tender and browned (caramelised bits are a good thing with parsnips). -
Step 2
Put the tamarind paste in a small heatproof bowl. Pour over 2 tablespoons of boiling water and leave for 15 minutes. -
Step 3
Meanwhile, put the fennel and coriander seeds in a small dry pan. Heat gently for a minute or two, until you can just smell them, then grind in a pestle and mortar. -
Step 4
Sieve the tamarind mixture and put the drained liquid in a small saucepan. Add the ground seeds, dates, chilli, ginger and 250ml water. -
Step 5
Bring to the boil, reduce the heat and bubble for 10 minutes. Blitz in a blender until smooth. Squeeze some lime juice over the parsnips, then drizzle with the dressing. You can keep any leftover dressing in the fridge or freeze it.