Parsnip Noodles with Beetroot Pesto & Dukkah

Parsnip Noodles with Beetroot Pesto & Dukkah

Parsnips make for a wonderful side or salad. Here, parsnip noodles are combined with moreish beetroot pesto and aromatic and textually delightful dukkah to give you one seriously addictive vegetable hit. When I create a dish like this, the protein I serve it with plays second fiddle. I like to team this salad with barbecued lamb chops, turmeric and cumin–spiced chicken wings, or a simple pan-fried piece of fish with a big wedge of lemon.

  • serves: 4
  • yields: -
  • prep time: 15
  • cook time: 30
  • contains: -
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What you'll need

  • 1 litre bone broth or water
  • 6 medium parsnips (about 700g) spiralised into thick noodles
  • 2 tablespoons extra virgin olive oil
  • 1 handful fresh coriander leaves, plus extra to serve
  • 1 small handfull fresh mint leaves, plus extra to serve
  • 80 g toasted almonds (activated if possible), chopped
  • 60 g toasted pumpkin seeds (activated if possible)
  • 3 tablespoons dukkah


Serve with some fermented veggies on the side.

To make the pesto, combine all the ingredients together in the bowl of a food processor and whiz to a fine paste. Taste and adjust seasoning if necessary. If the pesto is too thick, stir in a little water until you reach the desired consistency.
Bring the broth or salted water to the boil in a saucepan. Add the parsnip noodles and cook for 30-60 seconds, or until almost tender. Drain, reserving the broth for another use.
Toss the noodles with the olive oil and season with salt. Combine the beetroot pesto, herbs, almonds and pumpkin seeds with the parsnip noodles and gently toss.
Arrange on a platter and sprinkle over the dukkah and extra herbs.
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