Christmas At Home | Sabrina Ghayour's Spiced Roasted Parsnips | Waitrose

Iranian-born chef and best-selling author Sabrina Ghayour proves that vegetables definitely aren’t boring with these roasted parsnips in a sticky glaze of honey, orange and pul biber, finished with feta and dried barberries.

This recipe also works really well with other root vegetables, like carrots and sweet potatoes and roasting the parsnips brings out their natural sweetness and flavour. The pul biber, traditional Turkish red pepper flakes or Aleppo pepper, adds some mild but fruity heat. And the jewel-like dried barberries give the dish a sweet and sour finishing touch.

In each episode of our Christmas At Home series, we’ll be joining a different chef or cook in their home kitchen as they share one of their favourite Christmas recipes, the food they love to cook over the festive period, and how they might be celebrating a bit differently this year.

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Ingredients:
1kg parsnips, peeled and cut into roughly even-sized 2.5cm chunks
3 tbsp garlic infused olive oil
2 tsp cumin seeds
2 tsp coriander seeds
3 tbsp clear honey
1 orange, zest and juice
2 tsp Cooks’ Ingredients Pul Biber, plus a couple of pinches for garnish
100g feta cheese
A generous handful of Cooks’ Ingredients Barberries
½ x 25g pack flat leaf parsley, roughly chopped

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