Spiced chaat masala parsnips
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
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Add these vibrant parsnips to provide a welcome contrast during a rich Christmas feast or Sunday roast. They also make a great side for any curry.
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
½ red onion
finely sliced
-
1 lime
juiced
-
5 parsnips
(around 650g), unpeeled, cut into chunks
-
2 tbsp vegetable oil
-
2 tbsp chaat masala
-
10g coriander
roughly chopped
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Nutrition: Per serving
- kcal189
- fat8g
- saturates1g
- carbs22g
- sugars10g
- fibre9g
- protein4g
- salt1.2g
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Method
-
step 1
Put the red onion and lime juice in a small bowl with a pinch of salt. Using your hands, scrunch together until softened slightly. Set aside.
-
step 2
Heat the air fryer to 180C. Mix the parsnips with the vegetable oil, chaat masala and plenty of salt and pepper. Lay the parsnips in the air fryer in a single layer. Cook for 20-25 mins, shaking halfway through.
-
step 3
Remove from the air fryer, spoon onto a platter, then top with the pink onions and scatter over the coriander.
Recipe from Good Food magazine, Vegetarian Christmas 2024
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