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Steamed parsnips with sultanas and pine nuts


Serves: 12
timePrep time: 35 mins
timeTotal time:
Steamed parsnips with sultanas and pine nuts
Recipe photograph by Jonathan Gregson

Steamed parsnips with sultanas and pine nuts


Serves: 12
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
186Kcal
Fat
9.5gr
Saturates
1gr
Carbs
22gr
Sugars
13gr
Fibre
8gr
Protein
3gr
Salt
0.01gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1.5kg parsnips
  • 3 red onions
  • 90ml olive oil
  • 6 tbsp sultanas
  • 3 tbsp red wine vinegar
  • 3 tbsp pine nuts
  • a large handful of flat-leaf parsley leaves

Step by step

Get ahead

Step 2 can be prepared a few hours ahead.

  1. Fill a large pan with a steamer attachment with water and bring to the boil. Peel the parsnips and cut them into even-sized lengths. Toss the parsnips in salt and pepper. Steam for 15 minutes or until tender. You may need to steam them in batches if your steamer isn't big enough.

  2. Meanwhile, peel and thinly slice the red onions. In a frying pan, gently cook the onions in the oil until softened, then transfer to a bowl and mix together with the sultanas, red wine vinegar and some seasoning; set aside. Toast the pine nuts in a pan over a low heat until golden.

  3. When the parsnips are ready, arrange on a platter. Spoon over the red onion mixture, then sprinkle with the toasted pine nuts and parsley.

    Tip

    This is something different and lighter in calories to enjoy with your Sunday roast. Steaming parsnips really lets their flavour sing – just make sure you cut out the inner core from older, woodier roots before cooking them.

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