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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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

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

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
Food producer, delicious.

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

Christmas trimmings, sides and sauces

Christmas roast parsnips and carrots

Make Christmas dinner (or any Sunday roast) a little easier...

Save recipe icon Save recipe icon Save recipe

Carrots

Balsamic and brown sugar roast carrots and parsnips

If you’re looking for something a little different to serve...

Save recipe icon Save recipe icon Save recipe

November seasonal

Maple-glazed parsnip, chestnut and feta loaf

The nut roast of all nut roasts. This vegetarian recipe...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Caraway and honey-roast carrots and parsnips

Looking for an alternative carrot dish to go with your...

Save recipe icon Save recipe icon Save recipe

Leeks

Charred leek, pearl barley and cheshire cheese salad

In this hearty salad, pearl barley and chunky strips of...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.