Marmite parsnips with poppy seeds

Marmite parsnips with poppy seeds

Marmite’s deeply savoury flavour mellows out into something sweeter and almost smoky once heated, making it the perfect match for roast parsnips.

Marmite parsnips with poppy seeds

Plan a plant-based feast with our vegan Christmas recipes.

  • Serves icon Serves 4-6 as a side
  • Time icon Hands-on time 5 min. Oven time 45 min

Marmite’s deeply savoury flavour mellows out into something sweeter and almost smoky once heated, making it the perfect match for roast parsnips.

Plan a plant-based feast with our vegan Christmas recipes.

Nutrition: per serving

Calories
108kcals
Fat
4.1g (0.6g saturated)
Protein
3.4g
Carbohydrates
12g (5.5g sugars)
Fibre
4.7g
Salt
0.3g

Ingredients

  • 6 parsnips
  • 1 tbsp vegetable oil
  • 1 tbsp marmite
  • 1 tbsp poppy seeds
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Method

  1. Heat the oven to 160°C fan/gas 4. Trim the tops of the parsnips then give them a good scrub under running water. Cut them lengthways into quarters (or sixths if they’re particularly big) and put them on a baking tray. Mix the oil with the marmite to loosen it slightly, then massage the mixture onto the wedges as evenly as possible.
  2. Cook for 40 minutes, stirring every 10 minutes or so as the marmite can catch and burn (although a little charring and blackening is a good thing). Season with salt and pepper, then sprinkle over the poppy seeds.

Nutrition

Calories
108kcals
Fat
4.1g (0.6g saturated)
Protein
3.4g
Carbohydrates
12g (5.5g sugars)
Fibre
4.7g
Salt
0.3g

delicious. tips

  1. Easy swaps: This recipe also works well with potato wedges and any earthy root vegetable you fancy – celeriac is one of our favourites.

Buy ingredients online

Recipe By

Pollyanna Coupland

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