HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Curried Parsnips
Roasted Curried Parsnips

Roasted Curried Parsnips

with Cumin Quinoa Pilaf and Pomegranate Seeds

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Parnsips are such a sweet and delicious vegetable and actually pretty diverse (they don’t just belong in a Sunday roast!). Who’d have thought coating them in curry powder and roasting them would make them such a great accompaniment to a quinoa pilaf?! Enjoy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Baby Parsnip

1 unit(s)


1 unit(s)

Garlic Clove

½ tbsp

Curry Powder

120 grams


½ tbsp

Ground Cumin

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 bunch(es)

Flat Leaf Parsley

1 unit(s)


1 pot(s)

Greek Style Natural Yoghurt


25 grams



1 bag(s)

Baby Spinach

1 pack(s)

Pomegranate Seeds

Not included in your delivery

240 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1820.04 kJ
Energy (kcal)435 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate61 g
of which sugars19.0 g
Protein19 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Cut the very tops and bottoms off the parsnips, then cut in half lengthways (no need to peel). Cut the onion in half through the root, peel and chop into ½cm pieces (or as small as possible!). Peel and grate the garlic (or use a garlic press if you have one).


Put your parsnips on a baking tray and drizzle over some oil - you need enough to coat your parsnips. Sprinkle over the curry powder and a good pinch of salt and mix together with your hands, to ensure your parsnips get a good coating of oil and curry powder. Roast in your oven on the top shelf for 25 mins.


In the meantime, put your onion in a saucepan on medium heat with a drizzle of oil. Cook for 5 mins until soft, then add the quinoa, cumin and garlic. Stir together and cook for 1 minute before adding the water (as specified in the table above) and the vegetable stock pot. Bring to the boil to dissolve your stock pot. Stir together and once boiling, turn the heat to low, pop a lid on the pan and leave to simmer for 15 mins. Once the 15 mins are up, take the pan off the heat and leave to the side for 5 mins.


While your parsnips and quinoa cook, roughly chop the flat leaf parsley and mint. Put the yoghurt in a bowl, add your mint and stir it through.


Now toast the pistachios. Take the pistachios out of their shells and pop in a frying pan on medium-high heat (no oil!). Cook for 3-4 mins until your pistachios are slightly toasted (but not burnt!). Remove them from the frying pan.


Once your quinoa is cooked, taste and add more salt and pepper if needed. Add your parsley and the spinach to the pan and pop the lid back on. Leave for 4 mins so your spinach wilts slightly, then stir your spinach through your quinoa to wilt it a bit more.


When everything is ready, serve your quinoa in bowls with your curried parsnips on top, a spoonful of your yoghurt sauce on the side and a sprinkling of pistachios and pomegranate seeds! Enjoy!