Parsnip ghosts with red pepper dip recipe
These spooky parsnip ghosts make a super scary veg snack for your Halloween party, and they're healthy too. Carve eyes and mouths into parsnips, drizzle with honey and roast until golden. Serve with a tangy red pepper and sundried tomato dip and enjoy.
See method- Serves 8 as nibbles
- 10 mins to prepare and 1 hour to cook
- 173 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 400g parsnips, peeled and halved lengthways (smaller ones left whole)
- 1 tbsp clear honey
- 1 tbsp olive oil
- 15g butter, melted
- yeast extract, for brushing (optional)
For the dip
- 285g jar roasted peppers antipasti, drained
- 285g jar sundried tomato antipasti, drained
Each serving contains
- Energy
- 720kJ 173.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 10.4gProtein 2.1gFibre 3.1g
Method
- Parboil the parsnips for 5 mins. Drain; refresh in cold water. When cool enough to handle, use a sharp knife to carve eyes and mouths into each one (if halved, carve into the rounded side). Put on a baking tray; toss to coat in the honey, oil and butter. Roast for 20 mins, then turn the parsnips and increase the heat to gas 6, 200°C, fan 180°C. Roast for a 35-40 mins, turning occasionally (ensure the ghosts are ‘face-down’ for the final 10 mins), until golden and charred around the edges.
- Blitz the roasted peppers and sundried tomatoes to a chunky sauce. Transfer to a bowl. Brush the parsnips with a little yeast extract (if you like) to highlight the eye and mouth detail, then serve with the dip.
- Tip: You can leave out the yeast extract if you prefer – the parsnip faves will just be less pronounced.
- See more Healthier Halloween treats
