Roasted parsnips and orzo with dukkah

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

The thing that makes this combination unusual is the dukkah, a dried herb and spice mix widely available in supermarkets. Dukkahs vary, but most contain hazelnuts (so if cooking for an allergy sufferer, check the ingredients carefully), cumin, coriander and sesame. I add fresh thyme and mint if I have any.


  • 3 parsnips, scrubbed clean
  • 3 carrots, scrubbed clean
  • 2–3 tbsp sunflower oil


  1. Heat the oven to 200°C/fan 180°C/gas mark 6.

  2. Cut the parsnips and carrots in half lengthways and then cut each half into three. Place in a roasting tin and sprinkle over the sunflower oil, dukkah and salt.