Spiced Middle Eastern Parsnips
Parsnips like you've never had them before. Bathed in a zingy marinade of lime juice, honey and warming spices like turmeric, curry and cinnamon, these humble roots turn into a real showstopper on any buffet table. The best part? You can make the whole thing ahead. A spell in the fridge lets the flavours mingle beautifully, and they taste just as good cold as they do lukewarm.
Ingredients
- 1 kg parsnips
- 4 limes
- 250 g honey, mild and runny
- 1 tbsp hot paprika
- 1 tbsp turmeric
- 2 tbsp curry powder
- 1 tbsp nigella seeds, or the same amount of cumin
- 2 tsp ground cinnamon
- 180 ml olive oil
- 1 tsp salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 12 Servings |
|---|---|---|
| Calories | 195 kcal | 2,340 kcal |
| Carbohydrates | 19 g | 228 g |
| Protein | 1.5 g | 18 g |
| Fat | 13 g | 156 g |
| Fibre | 3 g | 36 g |
| of which sugar | 14 g | 168 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the parsnips and cut them into batons about 1 cm thick.
- Cook the parsnip batons in salted water until just tender, then drain.
- Meanwhile, squeeze the juice from the limes and blend it together with the honey, salt, all the spices and the olive oil to a smooth marinade.
- Fold the marinade through the still-warm parsnips and toss well to coat.
- Leave to marinate for at least 1 hour, then give everything another stir and serve, or chill until you're ready to serve.
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Nutrition facts per serving (estimate)
| Calories | 195 kcal |
|---|---|
| Carbohydrates | 19 g |
| Protein | 1.5 g |
| Fat | 13 g |
| Fibre | 3 g |
| of which sugar | 14 g |
Frequently asked questions
Can I serve these spiced parsnips warm?
Yes, you can gently reheat the parsnips. They're also lovely cold, though, for example as an antipasti dish or alongside leafy salads.
How long do the marinated parsnips keep?
Stored in the fridge, the spiced parsnips will keep for up to 5 days.
What goes well with Middle Eastern parsnips?
The parsnips pair beautifully with fish, rice or curried chicken. They also work brilliantly as a side for leafy salads or as part of a buffet spread.
Can I swap out the nigella seeds?
If you don't have nigella seeds to hand, simply use the same amount of cumin instead.
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