TERRY: Roast parsnips are a must on a Sunday or for a festive dinner. I always cut them lengthways; that way they are fat and sweet at one end and pointy and crispy at the other. This is another vegetable that I never bother to peel—there’s so much flavor in the skin it’s a pity to lose it. The same goes for the apples.
SERVES 4–6
For the dry-roasted nuts
½ pound walnuts
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon superfine sugar
3 parsnips, quartered lengthways
3 Granny Smith apples, quartered and cored
1 tablespoon canola oil
1 tablespoon dried oregano
Sea salt
1. Preheat the oven to 350°F.
2. Place all the ingredients for the dry-roasted nuts in a large bowl and mix together. Spread out on a non-stick baking sheet and roast in the oven for 15 minutes, giving the pan a shake halfway through, until golden brown. Set aside.
3. Place the quartered parsnips and apples in a bowl and add the oil, oregano and salt to taste. Mix well before tipping into a roasting pan. Roast in the oven for 20–30 minutes, or until the parsnips are cooked.
4. Serve the parsnips and apples with the walnuts scattered over the top.