| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 6-8 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 215 |
| Fat | 17g |
| Saturates | 2.8g |
| Protein | 3g |
| Carbs | 15g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Zest and juice one-half of the orange. Peel and quarter the parsnips. Reserve the parsnip skins and toss in 1 tablespoon of the olive oil.
3
Place the parsnip skins in an air fryer at 180°C for 5 minutes, or until crispy. Remove and set aside.
4
Toss the parsnip quarters in the remaining olive oil, salt and pepper. Place on a baking tray along with the remaining half of the orange and roast for 20–25 minutes until golden and tender.
5
In a frying pan, melt the butter over a medium heat. Fry the sage until crisp. Remove and drain on paper towels. In the same pan, fry the hazelnuts until toasted then remove.
6
Serve the parsnips topped with the crispy parsnip skins, crispy sage, toasted hazelnuts and orange zest.
