Ingredients
- Orange 1, large
- Parsnips 400g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Spinneysfood Fine Sea Salt 1 tsp
- Spinneysfood Black Pepper ½ tsp, freshly ground
- Spinneysfood Salted Butter 2 tbsp
- Spinneysfood Fresh Sage A handful
- Hazelnuts 100g
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."
Roasted parsnips with orange, sage and hazelnuts
Other 20 Mins Prep · 45 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- 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.
- Place the parsnip skins in an air fryer at 180°C for 5 minutes, or until crispy. Remove and set aside.
- 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.
- 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.
- Serve the parsnips topped with the crispy parsnip skins, crispy sage, toasted hazelnuts and orange zest.