Three ways with roasted parsnip and vegan aioli
Roasted parsnip with three different flavour combinations, toppings and ways to change up home made vegan aioli.
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Servings: 4
Calories: 524kcal
Ingredients
PARSNIPS
- 1 kg parsnips, (6-7 parsnips, 2.2lb)
SAGE AND GARLIC COMBO
Flavour rub
- 3 tablespoon olive oil
- 2 cloves garlic, finely chopped or grated
- 12 fresh sage leaves, finely chopped
- ½ teaspoon salt
Aioli
- ½ cup plain garlic aioli
Toppings
- ½ cup hazelnuts, toasted, skins removed and roughly chopped (see recipe notes)
- Fresh sage leaves, fried in olive oil until crisp (as many as you like)
MISO SESAME COMBO
Flavour rub
- 3 tbsp oil
- 2 tablespoon white miso paste, (shiro miso)
- 1 tablespoon brown rice syrup
- 1 ½ teaspoon sesame oil
Aioli
- ½ cup plain garlic aioli
- 1-2 teaspoon soy sauce, to taste (or tamari if gluten free)
Toppings
- 1 tablespoon sesame seeds, white, black or both
- 1-2 spring onions, (scallion) green parts thinly sliced
SMOKY MAPLE COMBO
Flavour rub
- 3 tablespoon olive oil
- 2 tablespoon maple syrup
- 2 cloves garlic, finely chopped or grated
- 1 ½ teaspoon smoked paprika
- ½ teaspoon salt
- Pinch cayenne pepper, or more if you like a bit of heat
Aioli
- ½ cup plain garlic aioli
- ½ - 1 teaspoon smoked paprika, to taste
Toppings
- 1-2 tablespoon fried shallots, or
- 1-2 tablespoon coconut bacon
AQUAFABA AIOLI
- 3 tablespoon aquafaba
- 2 teaspoon lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- 1 clove garlic, finely chopped or grated
- ½ cup neutral flavoured oil
Instructions
For the parsnips:
- Preheat oven to 200C (390F) fan bake.
- Peel and cut parsnips into even sized batons and put them into a large mixing bowl. In a small dish, stir together the ingredients for your chosen flavour rub. Pour it over the parsnips and use your hands to rub it all over them, ensuring every piece is coated.
- Tip the parsnips onto a lined baking tray and roast for 20-25 minutes, turning half way through cooking time. The parsnips are done when they are tender, golden and a little scorched in places.
- Serve roasted parsnips drizzled with the matching aioli, and a generous scatter of toppings.
For the aioli:
- Put the aquafaba, lemon juice, dijon mustard, garlic and salt into a tall, narrow jar or container (the narrow mixing jar that comes with a stick or immersion blender is ideal).
- Using a stick or immersion blender, blend briefly to incorporate everything. Blending the whole time, start slowly (very slowly) drizzling in the oil. Like magic, the mixture will thicken and become glossy.
- Taste and adjust salt, mustard or lemon juice to please your tastebuds. Stir through smoked paprika or soy/tamari sauce if using. Store in the fridge for up to three days.
Notes
- Nutrition information is estimate for parsnips and aioli. It does not include toppings.
- To toast hazelnuts, put them in a 200C (390F) oven for 7 minutes, until fragrant and golden. Remove from oven, tip onto a clean tea towel and rub to remove skins. Roughly chop.
- White (or shiro) miso paste and fried shallots are easily available from Asian supermarkets.
- Aquafaba is the liquid from a can of chickpeas. It can be used instead of egg to make mayonnaise or aioli.
- I prefer a neutral flavoured oil like grape seed oil to make mayonnaise or aioli. Rice bran oil or light olive oil will also work.
- Recipe first published in the Winter 2019 edition of Nourish Magazine.
Nutrition information
Calories: 524kcal | Carbohydrates: 45g | Protein: 3g | Fat: 39g | Saturated Fat: 4g | Sodium: 476mg | Potassium: 938mg | Fiber: 12g | Sugar: 12g | Vitamin C: 44mg | Calcium: 90mg | Iron: 2mg
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