RECIPE : Roast Parsnip & Apple Skewers

These tasty parsnip and apple skewers are quick and simple to make. The sweetness of the roasted apple compliments the earthy parsnip perfectly, resulting in a delicious little side dish. They're an attractive addition to any roast meal or maybe something a little different for Christmas dinner!
The other great thing about these is that they can be made in advance and popped into the oven to heat up for 1-2 minutes before serving.


These are NoCount/Filling & Healthy and Simple Start friendly or only 3sp/2pp/approx.110kcal each.
(You can have two skewers for 3pp)
 They're a great way to enjoy low fat roast veggies too.


YOU WILL NEED : (per 4 skewers)

300g parsnips
(roughly 3 small-medium sized)
2 medium apples
(Braeburn or Cox's work best)
1 teaspoon olive oil
black pepper
 4 bamboo skewers


Preheat the oven to 200C/400F/Gas6

Scrub the parsnips well and leave the peel on. Chop into discs approx. 3-4mm thick.

Slice the apples into discs about 3-4mm thick. Leave the skin on and discard any pips.

Mix together in a bowl with 1 teaspoon olive oil. (I use a spray bottle to coat evenly)

Spread the slices out in an even layer on a baking tray. Roast in a preheated oven for 25-30 minutes. Check occasionally as they can burn quite easily.

Once out of the oven, sprinkle with some ground black pepper.

Thread the apple and parsnip slices alternately onto the bamboo skewers.
I love the slightly frilly appearance and all the colours and tones that appear.

Serve immediately or allow to cool to reheat at a later time. They only need 1-2 minutes in a hot oven before serving.

If you are making these for a special occasion such as Christmas, a fun way to serve them is to cut an apple in half...

...and pop the skewers into the apple so that your guests can easily help themselves.

They're almost like little Christmas trees served in this way. I can imagine two or three of these displays dotted down a long table to make a fabulous impact!
If you were feeling really flamboyant, you could even spray them with a very light dusting of edible gold colouring-wow!





Try making these with additional or alternative vegetables such as beetroot, potato, sweet potato etc. 


For a spectacular flourish on a bowl of soup, suspend the skewer across the top of the bowl on serving.
Completely delicious with my
Parsnip & Lemon soup.

Simply pop the contents of the skewer into the soup before eating.

Click HERE for link to the recipe.



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