Roasted Parsnips & Carrots with Dukkah & Dill Coconut Dressing
Time
Prep: 15 min. Cook: 40 min.
Contributed by
Sam Flook
The sweetness of parsnips and carrots on their own create an incredible taste when roasted, the adding of toasted nuts plus the refreshing tastes of coconut, dill and lemon create a side made in heaven! Perfect for an Australian Summer Feast!
Method:
Preheat oven to 190 degrees celcius
In a mixing bowl combine carrots and parsnip chips, coat with coconut oil, salt, pepper and sesame seeds
Transfer to a lined baking tray, spread evenly then place in the oven to cook for around 30-35 minutes until cooked through and slightly crispy!
Dukkah:
In a large fry pan, dry fry the herbs and spices over a low heat (no oil)
Roughly chop all nuts and seeds
Transfer to the fry pan, stir to mix with the seasonings
Continue to dry fry until the nuts begin to slightly roast
After around 5-7 minutes you will be able to smell the “nuttiness” of the nuts and seeds
Transfer to a bowl to cool, then store in an air tight container!
Dill Coconut Dressing:
In a food processor or blender combine all ingredients until well combined
Taste to season to your liking
If too bitter don't be scared to add a little water
Transfer to a jar to serve as a delicious dressing over any salad!
Serve all components together or separately if you prefer!
SHORT DESCRIPTION
The sweetness of parsnips and carrots on their own create an incredible taste when roasted, the adding of toasted nuts plus the refreshing tastes of coconut, dill and lemon create a side made in heaven! Perfect for an Australian Summer Feast!
DESCRIPTION
Method:
Preheat oven to 190 degrees celcius
In a mixing bowl combine carrots and parsnip chips, coat with coconut oil, salt, pepper and sesame seeds
Transfer to a lined baking tray, spread evenly then place in the oven to cook for around 30-35 minutes until cooked through and slightly crispy!
Dukkah:
In a large fry pan, dry fry the herbs and spices over a low heat (no oil)
Roughly chop all nuts and seeds
Transfer to the fry pan, stir to mix with the seasonings
Continue to dry fry until the nuts begin to slightly roast
After around 5-7 minutes you will be able to smell the “nuttiness” of the nuts and seeds
Transfer to a bowl to cool, then store in an air tight container!
Dill Coconut Dressing:
In a food processor or blender combine all ingredients until well combined
Taste to season to your liking
If too bitter don't be scared to add a little water
Transfer to a jar to serve as a delicious dressing over any salad!
Serve all components together or separately if you prefer!
INGREDIENTS
1 bunch organic fresh carrots 2 large parsnips, peeled and diced into strips 1/4 cup melted organic coconut oil (or oil of choosing, sunflower, olive or hemp) sprinkle of organic hulled sesame seeds salt and pepper
Dukkah:
1 cup organic walnuts 1 cup pecans 1/2 cup organic pepitas 1/2 cup organic sunflower seeds 1/4 cup organic hemp seeds 1/2 tsp organic ground cinnamon 1/2 tsp organic ground cardamon 1/2 tsp organic ground fennel seeds 1/4 tsp organic turmeric powder pinch of salt and pepper
Dill Coconut Dressing:
1 cup natural coconut yoghurt 1 bunch fresh dill, well washed juice of one small lemon pinch of salt 1 tsp organic maple syrup (optional)
Method
Buy Ingredients add all to cart
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