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Roasted parsnips with tahini yoghurt sauce, herb oil and pomegranate seeds
Serves 4-6 Starters and mains
Ingredients
- 1kg parsnips, peeled and halved lengthways
- garlic oil, for drizzling
- 2 tarragon sprigs, leaves picked
- 4 flat-leaf parsley sprigs
- 3-4tbsp olive oil
- 2 squeezes lemon juice
- 1tbsp tahini
- 4tbsp Greek yoghurt
- 75g pomegranate seeds
Method
Preheat the oven to 200C/180C F/Gas 6. Place the parsnips on a large baking tray, drizzle with garlic oil and season with a generous amount of salt and pepper, then use your hands to mix until the parsnips are well coated in the oil and seasoning. Spread the parsnips out on the baking tray and roast for around 30–35 minutes (depending on their size and thickness), until nicely browned and tender.
Meanwhile, put the tarragon and parsley into a blender with the olive oil, a squeeze of the lemon juice and salt and pepper and blitz until you have a smooth herb oil. Set aside.
To make the sauce, mix together the tahini, the remaining squeeze of lemon juice and 1tbsp warm water (not cold water, otherwise the tahini will seize) in a small bowl, then beat in the yoghurt and season to taste with salt. Add another 1tbsp warm water if you prefer a thinner consistency.
Once the parsnips are done, arrange them on a platter and drizzle the tahini yoghurt sauce over them, then the herb oil. Sprinkle over the pomegranate seeds before serving.
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