Curried Parsnips recipe

Preparation Time: 10 minutes | Cooking Time: 35 minutes

In this recipe, par-boiled parsnips are tossed with curry paste and olive oil, before being baked in the oven until crisp and tender. They're served with a cool combination of yoghurt, coriander and garlic. Perfect for parties, or you could serve them with grilled lamb or chicken.


  • 700g parsnips
  • 4 tbsp. curry paste of your choice, spicy or mild
  • 1 tbsp. olive oil
  • Salt and pepper
  • 150g low fat Greek style yoghurt
  • Small handful freshly chopped coriander
  • 1 garlic clove
  • Salt and pepper


  1. Peel the parsnips if needed and chop into long chunks. Place into a pan of cold salted water, bring to the boil and cook for 3-4 minutes. Drain and leave to dry in the colander for a minute or two, then transfer to a bowl with the curry paste, olive oil, salt and pepper. Spread in a single layer on a baking tray.

  2. Bake the parsnips in a 200C oven for 20-25 minutes until crisp and tender.

  3. Meanwhile, mince the garlic clove and stir into the yoghurt along with the coriander and salt and pepper to taste.

  4. Serve the parsnips with the yoghurt dip.

If you like, add some carrots and potatoes to the parsnip mix to make it a little more filling, or cut down on some of the curry paste and add some garlic and ginger to give the parsnips a Chinese style flavour. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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