Pan-roasted parsnips with greens

    35 min

    Inspired by a recipe in the Waitrose magazine which used turnips and lemon juice. This makes a good hearty main dish for two, or could be a side dish for four. Make it vegetarian by using vegetable stock instead of chicken.


    Northamptonshire, England, UK
    2 people made this

    Serves: 2 

    • 2 tablespoons light olive oil
    • 500g parsnips, peeled and cut into 3cm chunks
    • 2 garlic cloves, roughly chopped
    • 1 teaspoon chilli flakes
    • 1/2 teaspoon sugar
    • 500g spring greens, roughly chopped
    • 100ml chicken stock
    • 1 good splash sherry vinegar
    • 2 tablespoons extra virgin olive oil

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Heat the light oil in a large, heavy saucepan over medium heat and add the parsnips. Toss until well coated in oil. Cover and cook for 15 minutes until just tender. Remove the lid, turn up the heat a bit and cook another 5 minutes until golden and crisp. Set aside.
    2. Add the garlic, chilli and sugar to the pan and fry to 2 minutes, then stir in the greens. Add the chicken stock, turn down the heat, cover and steam for 5 minutes until wilted.
    3. Add the parsnips to the greens, toss with the vinegar and extra virgin olive oil.


    You could substitute turnips for the parsnips, kale for the spring greens, and the juice of 1/2 a lemon for the vinegar.

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