Honey glazed parsnips with baked parmesan dip

Honey glazed parsnips with baked parmesan dip
  • Serves icon Serves 6-8 as a nibble
  • Time icon Hands-on time 25 min, oven time 40-45 min

Serve golden glazed parsnips with a baked mascarpone and parmesan dip for an alternative to crisps at your next drinks, dinner or Christmas party.

Nutrition: per serving

Calories
365kcals
Fat
26.4g (12.5g saturated)
Protein
6.8g
Carbohydrates
22.1g (13.9g sugars)
Fibre
5.9g
Salt
0.2g
Calories
365kcals
Fat
26.4g (12.5g saturated)
Protein
6.8g
Carbohydrates
22.1g (13.9g sugars)
Fibre
5.9g
Salt
0.2g

For 8

Ingredients

  • 1kg parsnips, cut into long fingers
  • 4 tbsp olive oil
  • 4 tbsp clear honey

For the dip

  • 250g mascarpone
  • 50g Greek yogurt
  • 60g parmesan (or vegetarian alternative), grated, plus a little extra
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • A few fresh thyme sprigs, leaves stripped (a few leaves reserved)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the parsnips in the olive oil in a large roasting tin, then spread them out and season well. Roast for 20 minutes, then remove the tin from the oven and drizzle the honey all over the parsnips, tossing to coat. Roast for another 15 minutes or until golden, sticky and crisp.
  2. Meanwhile, mix together all the dip ingredients and put in an ovenproof dish (about 500ml capacity). Put the dish on an oven rack underneath the parsnips for the last 15 minutes of the roasting time. Once the parsnips are done, remove them from the oven to cool a little and move the dip higher in the oven for another 5-10 minutes, so it browns on top. Remove once gently bubbling – it will have a ricotta-like consistency.
  3. Put the parsnips and dip on a platter and scatter the parsnips with salt and  a few thyme leaves. Serve – and warn people that the dip will be hot!

delicious. tips

  1. Combine the dip ingredients as in step 2, then cover and chill for up to 6 hours. Bring back to room temperature before serving.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Quick and easy aubergine parmigiana

Shop-bought pesto and tomato sauce make this aubergine parmigiana both quick and easy to make....

Save recipe icon Save recipe icon Save recipe

Healthy family meals

Lighter aubergine parmigiana

We’ve kept all the gorgeous summery flavours of a traditional aubergine parmigiana but recreated the...

Save recipe icon Save recipe icon Save recipe

September seasonal recipes

Gennaro Contaldo’s baked aubergine rolls

Gennaro Contaldo‘s gorgeous baked aubergine rolls, also known as involtini di melanzane alla parmigiana, is...

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Aubergine al forno with ’nduja

Aubergines are cooked in a rich tomato sauce and layered between plenty of mozzarella in...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine