This simple recipe for beautifully oven roasted parsnip with a flavourful hazelnut gremolata sauce, makes for a fancy side dish or it can be served on it's own.
If you are looking for a creative side dish for the festive season or for that matter any occasion, this is the recipe to give a go!
While the parsnips are roasting in the oven, you can whip up the gremolata in minutes and focus on cooking the rest of your meal. So tasty and easy to make that you’ll want to serve it every week!
No more boring vegetable sides, roasted parsnip with gremolata is not only pleasant to look at, it tastes delicious and pairs up well with any food, not shy either to stand strong on it's own.
Follow our step by step recipe to master this side dish.
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What are parsnips
Parsnip is a root vegetable, similar looking to a horseradish. In the world of botanics they are actually a cross between carrots and parsley. They taste a bit sweet with a nutty, earthy flavour. In fact, the parsnip was actually used as a pre-cane sugar sweetener in Europe.
They can be eaten raw but are often roasted, boiled, fried, or steamed. While Parsnips are back in fashion now, they had lost their popularity to potatoes in the 19th century.
Oven roasting parsnips
To prepare the parsnip for roasting, peel them first and cut off the ends. Depending on their size, cut the parsnip in half or leave it whole. Then cut the half lengthwise and again lengthwise in half, leaving you with quarters. To avoid any woody parts, I always cut out the middle part too.
Now season the parsnip with salt, pepper, thyme and toss it in olive oil. Add the honey and vinegar and toss again. Place them on a baking tray lined with parchment paper and bake in the a pre-heated oven at 190C for 35 minutes or until cooked. Meanwhile make the gremolata!
What is gremolata
Gremolata is an Italian herb sauce based on parsley, garlic and lemon. In Italy it is mostly served alongside braised meats like osso bucco however it makes a great sauce for seafood and vegetarian dishes too.
Consider it as an Italian-style “chimichurri”, a great alternative for those who dislike cilantro or chilies.
Gremolata recipe
Deriving from the original recipe, I replaced the lemon with orange and added hazelnuts to the sauce. For best results, make sure to chop the parsley by hand.
Using a food processor will make the parsley stringy. Place the parsley in a mixing bowl. Next use a microplane (fine grater) to grate the garlic and the orange zest into the parsley.
Peel the orange and use a small knife to remove the orange fillets (segments). Cut them into small pieces and add to the parsley mix.
Toast the hazelnuts in a dry pan until they have lightly browned and add to the gremolata. Now add the olive oil and combine well. Season with salt and pepper.
How to use gremolata
If you make this gremolata for the first time it will probably not be the last time. Gremolata can add flavour to many dishes, here are some ideas:
Spooned over a whole oven baked cauliflower for a vegetarian meal
Served with braised meat like these braised beef cheeks
or this stunning duck a l'orange dish
As a sauce for this homemade garlic agnolotti pasta
Or just eaten with a bowl of mashed potatoes
other variations
Gremolata can be made with many other ingredients. Add chilli flakes, crumbled feta and olives for a Mediterranean version. For an asian touch add soy sauce, toasted sesame and seaweed and pair with seafood.
If served with steaks you can add smoked paprika, capers and anchovies. Whatever you try leave us a note if it worked well.
Yes you can reheat them. Either toss them through a pan with olive oil for about 5 minutes and place the tray back in the oven until they are warmed through. Alternatively cook them only until ¾ done and finish roasting them in the oven for a better result.
The roasted parsnip can be stored in the fridge for up to 3 days. If kept frozen they can be stored for up to 3 months.
yes, absolutely. The gremolata can be made a day ahead and stored in the fridge. Keep the gremolata out of the fridge for at least 30 minutes before serving. Stir well and spoon over the parsnip. Just keep in mind gremolata looses it's freshness if kept longer than 1 day.
No more having to worry about serving bland and unexciting side dishes when you make this Roasted Parsnip with Orange and Hazelnut Gremolata! This vegetarian side is always a crowd pleaser!
I’m so excited for you to try it!! Let me know by leaving a comment below, if you made this dish as is or did you use the Gremolata in some other creative ways.
Roasted Parsnip with Orange and Hazelnut Gremolata
Equipment
- microplane or grater
- mixing bowl
- roasting tray
Ingredients
for the parsnip
- 4 large parsnip
- 1 thyme sprig
- 1 teaspoon honey
- 1 teaspoon red wine vinegar
- 1 tablespoon olive oil
- salt and pepper
for the gremolata
- 1 bunch flat parsley picked
- 1 medium orange
- 1 garlic clove
- 3 tablespoon hazelnuts peeled and cut in half
- 1 teaspoon red wine vinegar
- 115 millilitre olive oil
- salt and pepper
Instructions
for the parsnip
- To prepare the parsnip for roasting, peel them first and cut off the ends. Depending on size cut the parsnip in half or leave whole. Cut them lengthwise in half and again lengthwise in half, leaving you with quarters. To avoid any woody parts, cut out the middle part too.
- Now season the parsnip with thyme, salt and pepper and toss in olive oil. Add the honey and vinegar and toss again. Place them on a baking tray lined with parchment paper and bake in the a pre-heated oven at 190C for 35 minutes or until cooked.
for the gremolata
- Chop the parsley and place in a mixing bowl. Use a microplane (fine grater) to grate the garlic and the orange zest into the parsley.
- Peel the orange and use a small knife to remove the orange fillets (segments). Cut them into small pieces and add to the parsley mix.
- Toast the hazelnuts in a dry pan until they have lightly browned and add to the gremolata. Now add the vinegar, olive oil and combine well. Season with salt and pepper.
Renu
Love this recipe!
Shilpi & Etienne
Thank you so much! Did you make it yet? If not, you must!
Lucette
A very good recipe with parsnip!
Shilpi & Etienne
Thank you! Glad you like the recipe. What did you think of the Gremolata?
Sylvie
What a gorgeous side dish. The hazelnut must bring such a delicious and nutty flavour that would be amazing with orange and parsley!
Shilpi & Etienne
Thanks Sylvie! This gremolata combo is beautiful!! Packed with so much flavour!!
Sarah
No more boring side vegetables, love it! 😀 I think we'll be adding this one to our Christmas menu this year, I love the idea of dressing up the humble parsnip and packing it with flavor. Might have to do a few test runs first, to just to make sure I can nail it on Christmas day 🙂
Shilpi & Etienne
Great!! hope you enjoy this delicious side as much as we do! Let us know how you go!