Maple, Tahini & Sage Parsnips

Maple, Tahini & Sage Parsnips

This is such an easy way to spruce up your usual roasted parsnips. The tahini dressing is so creamy and almost has a melted cheese like texture when it coats the parsnips — perfect for vegans! And the sage leaves add such a great freshness to this recipe, it’s definitely a herb we need to start using more.


A great way to up your fibre intake is to eat root veggies, like parsnips, and keep the skin on. Just give the parsnips a good scrub to clean them and your digestive system will thank you! On top of being loaded with fibre, parsnips are an excellent source of vitamin C. Vitamin C helps your body to absorb more iron from plant-based sources and is vital for the production of collagen. It’s also a powerful antioxidant which stops free radicals from damaging your cells, reducing your risk of developing a chronic disease. They also contain lots of vitamin K which is really important for blood clotting and bone health. You might always hear about ‘eating the rainbow’ but white veggies rank pretty high nutritionally so don’t leave them out!

 

Ingredients:

  • 1kg parsnips (~3-4 large parsnips)
  • 2 TBSP maple syrup
  • 2 TBSP olive oil
  • salt & pepper to taste
  • handful of fresh sage leaves
  • handful of crushed pecans

Tahini dressing:

  • 2 TBSP tahini
  • juice of  ½ lemon
  • 1 TBSP extra virgin olive oil
  • 2 TBSP warm water (add a little more if the dressing is too thick — you want it thick but runny)
  • salt & pepper to taste

 

Instructions:

  • Preheat the oven to 200°C.
  • Wash the parsnips well and chop them in half across. Then chop each half into quarters lengthways.
  •  Add to a roasting tin and cover with the maple, olive oil, sage leaves, salt and pepper.
  • Roast in the oven for ~35 minutes — toss them around halfway and add the pecans at this point.
  • While the parsnips are roasting, make the dressing by whisking all of the ingredients together.
  • Place the parsnips in a pot/bowl with a lid. Pour the dressing in and shake the pot so the parsnips are evenly coated with the dressing. Or you can just pour the dressing across the parsnips.
  • Serve immediately.