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Serves 4 as a side or snackAllergens - None


  • 3 medium parsnips
  • 2 1⁄2 tbsp of olive oil (or other vegetable oil)
  • 1 small/medium onion, finely chopped
  • clove of garlic, finely chopped
  • 1 tsp of paprika (either sweet or hot)
  • 400g tin of chopped tomatoes
  • pinch of salt and black pepper

“If you like things extra spicy you can sprinkle the parsnips with some paprika before roasting.”

What to do

  1. Heat the oven to 200oC . Peel and top and tail the parsnips.
  2. Cut each parsnip in half lengthways and then cut out the hard core that runs
    through the middle. Cut the parsnip into finger sized ‘batons’.
  3. Put these into a roasting tin so there is enough space to spread them in a
    single layer.
  4. Add 1 1⁄2 tbsp of olive oil and mix so all the batons are covered in oil.
  5. Place in the oven for about 35-40 minutes until the parsnips are crispy..
  6. While they are cooking heat up 1 tbsp of oil in a saucepan, add the onions
    and cook until they are soft, then add the garlic and paprika and cook for
    another 2 minutes, stirring constantly.
  7. Add the tomatoes and simmer for 20-30 minutes on a low heat until you
    have a nice thick sauce. Add seasoning to taste.
  8. If you have a blender, blend the tomato sauce until smooth, otherwise serve
    it chunky alongside the parsnip chips.