Roasted parsnips and orzo with dukkah

Name: Roasted parsnips and orzo with dukkah
Yield: Serves 6
Ingredients: 2 tbsp olive oil; salt and pepper to season; a few drops of olive oil; juice of 1 lemon; 3 parsnips, scrubbed clean; 3 carrots, scrubbed clean; 2–3 tbsp sunflower oil; a pinch of salt; 200 g orzo; 2 tbsp dukkah plus extra to serve; 1 garlic clove, crushed; 1 tbsp runny honey

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

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.

Ingredients

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

Method

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