Roasted parsnips with gochujang butter
Gochujang – a fiery Korean chilli paste – is a stellar pantry item. Mixed with butter it loses its fangs, making it a real treat with roasted vegetables (as here), steak, grilled fish or melted into a bowl of freshly cooked noodles. Recipe by Ravinder Bhogal.
- Serves6
- CourseSide
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Ingredients
- 1kg Duchy Organic Parsnips
- 70g salted butter
- 1½ tbsp gochujang
- 2 tbsp clear honey
- 5 clove/s garlic, finely sliced
- 15g ginger, finely grated
- 6 salad onions, thinly sliced on the diagonal
- 1 tbsp sesame seeds, toasted
Method
Preheat the oven to 190ºC, gas mark 5. Peel the parsnips and cut them in half lengthways. Bring a pan of salted water to the boil, add the parsnips and cook for 5 minutes, then drain and set aside.
Spoon 40g of the butter into a roasting tin and melt in the oven (about 1 minute) then remove from the oven and carefully whisk in the gochujang and honey until combined. Add the parsnips to the roasting tin and toss well in the butter mixture. Roast for 30-35 minutes or until golden brown and caramelised, turning halfway through.
Meanwhile, heat the remaining 30g butter in a pan and stir in the garlic, ginger and salad onions; infuse over a low heat for 3-4 minutes until the garlic has cooked. Transfer the roasted parsnips to a large platter. Spoon over the garlic butter and sprinkle with the sesame seeds to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,100kJ/ 264kcals |
|---|---|
Fat | 13g |
Saturated Fat | 6.7g |
Carbohydrates | 28g |
Sugars | 16g |
Fibre | 8.7g |
Protein | 4.2g |
Salt | 0.5g |