Stuffed parsnips with sunflower seeds
These easy-to-make baked stuffed parsnips could be served as a side dish, but they're also sufficiently special to feature as a main. They're good with sautéed greens, brown basmati rice and peperonata or a simple tomato sauce.
Ingredients
- 750g large parsnips, peeled and tops trimmed
- 1 onion, chopped
- 1-2 garlic cloves, chopped
- 50g butter or 4 tbsp sunflower oil
- 1½ tbsp fresh parsley, finely chopped
- 100g breadcrumbs, white or brown
- 15g sunflower seeds
- ½ tbsp fresh thyme leaves or fresh rosemary, chopped or ½ tsp dried
- finely grated zest and juice of ½ lemon
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Chop the lower thinner parts of the parsnips finely (where the parsnip thins down to less than 4cm across).
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Step 3
Slice the wider parts into 2.5cm rings in boiling salted water for 5 minutes. Drain well and arrange in a single layer in a greased shallow ovenproof dish.
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Step 4
Fry the onion, garlic and chopped parsnips slowly in 40g of the butter or 3 tablespoons of the oil until tender. Mix in all of the remaining ingredients. Taste and adjust seasoning.
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Step 5
Fill the holes in the parsnip rings with the stuffing, mounding it up over the individual rings. Dot with the remaining butter, or drizzle over the remaining oil.
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Step 6
Bake for 25-30 minutes until golden brown. Serve.
