Roast parsnips with wild goddess dressing and crispy bits
The craze for green goddess dressing was a wee while ago but it’s very like me to be behind the times! This version is a bit lighter made with yogurt and I’ve kept it vegetarian but could easily be made vegan with dairy free yogurt and using some tofu-feta that I made for the recipe on this blog post. This dressing is so punchy and is very welcome with something roasted in the winter months. It’s the right combination of comfort and big flavour. Wild greens are optional especially if you aren’t sure about picking cow parsley. Stick to what you know – it will be amazing no matter what.
Ingredients
– 1 kg washed and peeled parsnips cut into large pieces
– 2 tbsp neutral oil
– 1 tin or 200g cooked chickpeas
– 1 small handful each of wild garlic or three cornered leek, cow parsley and coriander
– 1 clove garlic
– 100 g yogurt
– Juice of half a lemon
– 1 tbsp of capers or a couple of pickled gherkins
– 100 g feta cheese
– 1 small handful of toasted pumpkin seeds
– Olive oil for finishing
– Salt and pepper
Instructions
1. Set the oven to 200 C. Parboil the parsnips until almost fully cooked – about 15 minutes. Allow to steam a little in a colander before tossing with the oil and transferring to a tray. Sprinkle with salt and pepper and then place into the oven. Bake for 20 to 30 minutes until very golden and fully cooked. About half way through this time add the chickpeas and toss them in a little of the oil and seasoning.
2. Wash and chop all of the greens and garlic. Combine with the yogurt and capers and blend until completely smooth. Add the lemon juice and adjust for seasoning.
3. Assemble! Pour some of the dressing on to a plate and arrange the roasted parsnips and chickpeas on top. Pour over more of the dressing, crumble over the feta and add the toasted pumpkin seeds. Eat quickly!
feasting on weeds 