Oriental parsnip gratin

Total time: 1hr 05m
Preparation Time: 20m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 494 Kcal, 13g Protein, 48g Carbohydrates, 27g Fat


  • Parsnips
  • 0.5 tsp salt
  • 500 g parsnips, cut into slices approx. 0.5 cm thick
  • 1 tbsp lemon juice
  • Tomato sauce
  • 1 garlic clove, finely chopped
  • 1 red onions, finely chopped
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 pinch cinnamon
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes (approx. 400 g)
  • 70 g tomato puree
  • 1 tsp peppermint, dried
  • 1 dl water
  • 0.5 bunch coriander, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • salt to taste
  • To gratinate
  • 5 tbsp water
  • 3 tbsp tahini
  • 1 tsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp flaked almonds

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  • Parsnips

    Mix the parsnips with the salt and lemon juice, transfer to a wide, ovenproof dish (approx. 2 l).
  • Tomato sauce

    Sauté the onion and garlic in the oil until translucent. Add the spices and cook for a further 1 min. Add the tomato puree, tomatoes, water, mint, coriander, lemon juice and maple syrup, season with salt. Bring the sauce to the boil, cook over a medium heat for approx. 5 mins. Spoon the sauce over the parsnips.
  • To gratinate

    Combine the tahini, water, oil, salt and pepper, drizzle on top of the tomato sauce. Gratinate for approx. 30 mins. in the centre of an oven preheated to 180°C. Top with the flaked almonds, gratinate for a further 10-15 mins. (the almonds should be lightly browned).
  • Serve with:

    Hummus and freshly baked flatbread.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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