Roasted parsnips with hazelnuts and feta
600g baby parsnips, trimmed and scrubbed
8 garlic cloves, unpeeled, lightly bruised
1 tablespoon olive oil
2 tablespoons hazelnuts, roughly chopped
1 tablespoon verjuice or lemon juice
80g marinated soft feta
Preheat oven to 200°C (fan-forced). Line a roasting dish with baking paper.
Spread parsnips and garlic in the roasting tin. Drizzle with the olive oil, toss to coat, then spread out in a single layer. Bake for 20 minutes, then turn the parsnips over and scatter with the hazelnuts. Return to the oven and roast for a further 10 minutes, or until parsnips are tender and browned.
Serve immediately, drizzled with the verjuice or lemon juice and scattered with the feta.
Edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out now.Photographs: © Chris Middleton