Parsnip Nutty Bake


A sweet parsnip flavour bake with a crunchy topping.

This is an English dish inspired by the lunches at the Spurriergate Centre in York.

Makes 4 to 6 portions.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


750 g
organic parsnips
cloves garlic
large white onion
10 ml
whole cumin seeds
5 ml
poppy seeds
to taste
salt and freshly ground FAIRTRADE black pepper
5 ml
FAIRTRADE ground nutmeg
5 ml
sesame seeds
15 ml or so
sunflower oil
100 g
FAIRTRADE cashew nuts
50 g
red leicester cheese



Peel the parsnips and cut into chunks. Peel the onion and chop small.

Peel and crush the garlic, keep separate.

Assemble the whole seeds.

Grate the nutmeg.


Put the chunked parsnips into enough boiling water to cover them well, bring them back to the boil, cover, and simmer (for about 20 minutes) until just tender (knife test).


Whilst the parsnips are cooking heat the oil and fry the onion until translucent. Add the cashew nuts, cumin seeds, and poppy seeds and fry until the seeds start to jump and pop.


Once the parsnips are tender, mash them with a potato masher, and work in the crushed garlic, nutmeg, salt and freshly ground black pepper.

Turn the mashed parsnips out into an oven proof pot.

Spread the seedy onion misture over the parsnips.

Mix together roughly equal quantities of Leicester cheese and breadcrumbs. Use these to make a final layer on top of the parsnips.

Bake in the oven at gas mark 5 (190 °C; 375 °F) for about 30 minutes and until the top is a glorious golden brown colour.

To serve

Serve hot as a side dish to a main meal, or as the main component of a light lunch.


Omit the cheese, and mix the breadcrumbs with Palestinian Olive Oil for a vegan dish.