Marmite parsnips with poppy seeds
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 16 Nov 22
- Updated: 14 Nov 24
Marmite’s deeply savoury flavour mellows out into something sweeter and almost smoky once heated, making it the perfect match for roast parsnips.
Plan a plant-based feast with our vegan Christmas recipes.
Ingredients
- 6 parsnips
- 1 tbsp vegetable oil
- 1 tbsp marmite
- 1 tbsp poppy seeds
Method
- Heat the oven to 160°C fan/gas 4. Trim the tops of the parsnips then give them a good scrub under running water. Cut them lengthways into quarters (or sixths if they’re particularly big) and put them on a baking tray. Mix the oil with the marmite to loosen it slightly, then massage the mixture onto the wedges as evenly as possible.
- Cook for 40 minutes, stirring every 10 minutes or so as the marmite can catch and burn (although a little charring and blackening is a good thing). Season with salt and pepper, then sprinkle over the poppy seeds.
- Recipe from December 2022 Issue
Nutrition
- Calories
- 108kcals
- Fat
- 4.1g (0.6g saturated)
- Protein
- 3.4g
- Carbohydrates
- 12g (5.5g sugars)
- Fibre
- 4.7g
- Salt
- 0.3g
delicious. tips
Easy swaps: This recipe also works well with potato wedges and any earthy root vegetable you fancy – celeriac is one of our favourites.
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