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A white ceramic plate with a pile of smashed roast parsnips with a smaller dish containing a yoghurt tahini dip next to it.

Smashed Roast Parsnips with Cumin & Yoghurt Tahini Dip

Chef Tripti
Roasted parsnips smashed into a rustic, dip-able side dish, seasoned with cumin and turmeric and served with a creamy, fresh vegan yoghurt tahini dip.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Roasting time 20 minutes
Total Time 45 minutes
Course Appetizer, barbecue, Celebration food, Side Dish, Snack
Cuisine International
Servings 4
Calories 210 kcal

Equipment

Ingredients
  

Parsnip

  • 550 g Parsnips
  • 1 teaspoon Cumin
  • 1 teaspoon Turmeric
  • 2 teaspoon Salt
  • 2 tablespoon Olive Oil

Yoghurt Tahini Dip

  • 100 g Dairy-free yoghurt unflavoured
  • 1 tablespoon Tahini
  • 10 g Parsley
  • 10 g Fresh Coriander leaves
  • ¼ teaspoon Salt

Instructions
 

Parsnips

  • Set a pot of water to a boil with one teaspoon of salt.
  • Peel and top-and-tail the parsnips.
  • Cut the parsnips into about ½ inch slices.
  • Boil the parsnip slices starting with the larger diameter ones. Wait for two minutes and then add the mid-diameter ones and after another two minutes, add the small diameter slices. When all the parsnip slices are in the pot, put a lid on the saucepan and allow to cook for two minutes more. Turn off the heat and using a colander, drain the water.
  • Transfer the parsnips into a bowl. Add the cumin powder, turmeric powder, one teaspoon of salt and the olive oil, and mix to coat the parnsips.
  • Pre-heat your oven to 180ºC.
  • Place the parsnips onto a baking tray, leaving adequate space in between for the parsnips to spread. Using a flat-bottomed jar, press down each parsnip. The pressure shouldn't be too hard. We don't want to flatten the parsnip; just halve it in depth so the centre squishes out.
  • Roast the parsnips in the oven for 20 minutes, turning the tay after 10 minutes.

Yoghurt Tahini Dip

  • Wash, pat dry and roughly chop the coriander and parsley.
  • In a bowl, add the vegan yoghurt, tahini, chopped herbs and season with salt. Mix to combine.
  • Once the parsnips are ready, garnish with chopped herbs and serve hot with the dip.

Nutrition

Calories: 210kcal (11%)Carbohydrates: 29g (10%)Protein: 3g (6%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1349mg (59%)Potassium: 582mg (17%)Fiber: 7g (29%)Sugar: 8g (9%)Vitamin A: 388IU (8%)Vitamin C: 31mg (38%)Calcium: 100mg (10%)Iron: 2mg (11%)

NOTES

The nutritional information is for guidance only, generated by the Spoonacular API.
Keyword Christmas side, Cumin, Dairy free, Parsnip, Tahini, vegan, Yoghurt
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