No waste Christmas: Roasted Parsnip Tabbouleh with Pomegranate, Red Rice & Herbs

Sweet and sticky when roasted, soft and mashable when boiled, and extremely munchable whether they’re hot or cold, parsnips are one of my favourite December vegetables!

I always buy a few extra over Christmas time for two reasons:

  1. I ALWAYS end up nibbling them as soon as they’re out of the oven. #noregrets
  2. They form part of one of my favourite winter recipes – roasted parsnip tabbouleh!

Light but filling, this lunch or dinner utilises any leftover parsnips you might have (whether they’re cooked or not!). And when mixed with the fresh herbs and pomegranates, bursts with colour before your eyes!

For this recipe you can use raw or cooked parsnips. If you’re using leftover cooked parsnips, then skip to step 2.

Did you know that over Christmas, it’s estimated that we throw out 10.9million parsnips?! If you’ve still got some left after trying this recipe, simply par-boil for 2 mins, let cool and freeze! They’ll last up to 9 months.

You’ll need

(These quantities are based on 2 decent servings)

  • 2 parsnips cut into finger length pieces
  • 1/2 tsp of ground cumin
  • 1/2 red onion thinly sliced
  • 120g to 190g of cooked red rice (or whatever rice you have and love! Depending on how hungry you are)
  • Half a handful each of fresh mint and parsley chopped
  • 1/4 cucumber diced
  • 10 cherry tomatoes diced
  • 1tbsp of oil (I used rapeseed)
  • 2tbsp of pomegranate seeds / roughly 1/2 a pomegranate.
  • Salt and pepper

Equipment

  • Oven preheated to 200°C/180°C Fan/Gas Mark 6
  • Mixing bowl
  • Oven tray

This meal was cooked with a crisp sauvignon blanc in hand and Harry Potter and The Chamber of Secrets playing in the background! Both, I must say, were a perfect pairing!

Let’s get cooking!

  1. Put the parsnips on your roasting tray, cover with the oil and cumin. Roast for around 30 minutes or until they’re golden and slightly sticky.
  2. Take your mixing bowl, add the rice, onion, herbs, cucumber and tomato. Mix and season to your liking.
  3. Once the parsnips are cooked, add them to mixing bowl and give one final stir.
  4. Pile your tabbouleh high on your plate and sprinkle the pomegranate seeds over. Enjoy!

Hints & Tips

  • If you love a good salad dressing, this works brilliantly with a little coconut yoghurt or natural yoghurt mixed through with mint.
  • Want to up your knife skills? Try chiffonading the herbs. ‘Chiffonade’ means to cut into thin long strips. It adds a little elegance to the plate!
  • This recipe is extremely versatile, so play around with the quantities to suit you.
  • Instead of rice, try bulgar wheat or quinoa for something different!
  • Not a fan of raw onion? Blanch with boiling water first.

Send me your piccys!

I love seeing your creations! So please send them to adrianne@mealsbyrebalance.co.uk or tag me on Instagram @therebalancechef