Brown Sugar Roasted Hasselback Parsnips
Are you looking for Vegan Christmas recipes? You've come to the right place! These Brown Sugar Roasted Hasselback Parsnips are an absolute must-have for this year's festive dinner table. It's a delicious vegan recipe that tastes AMAZING and will definitely impress your friends, family, or whoever you're sharing the festive season with. Enjoy!
Serves
Ingredients
For the parsnips
<item-todo-done>3 large parsnips<item-todo-done><item-todo-done>1 tbsp ground almonds<item-todo-done><item-todo-done>1 tbsp soft brown sugar<item-todo-done><item-todo-done> few sprigs fresh rosemary<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
<item-todo-done>8 sage leaves<item-todo-done><item-todo-done> handful of halved hazelnuts<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done>
Before you start
Preheat the oven to 190°C, fan setting | Baking tray
Prepare the parsnips
- Slice the parsnips in half, lengthways
- Cut thin slits down the parsnips about ½ cm apart from each other, ensuring not to go all the way through the bottom
Soften the parsnips
- Bring a pan of salted water to the boil
- Once boiling, add the parsnip halves and cook for 5 minutes
- After 5 minutes, drain and steam dry
Roast the parsnips
- Once dry, place the parsnips into a baking tray and add the ground almonds, brown sugar, fresh rosemary, olive oil and a good pinch of salt and pepper
- Mix well until everything is coated and roast for 35-40 minutes until crispy and golden
Fry the sage leaves
- Add the 3 tbsp of olive oil to a frying pan and warm over medium heat
- Once hot, add the sage leaves and hazelnut halves, and fry for a couple of minutes until golden add a knob of butter and coat the sage and hazelnuts
- Remove the sage leaves and place them on a plate lined with kitchen paper