Roasted Parsnip Tacos

30 mins
2 people


  • 30 g / 1.1 oz mayonnaise
  • 60 g / 2.1 oz natural yoghurt
  • 1 tbsp Dijon mustard
  • 1 tbsp dried oregano
  • 3 large parsnips
  • 500 g / 17.6 oz plum tomatoes
  • 1 lime
  • 1/2 tsp chilli flakes
  • 2 little gem lettuces
  • 4 large flour tortillas

Step by Step

Cook your veg

  • Preheat the oven to 220°C (425°F). Line a baking tray with baking paper.
  • In a small mixing bowl, make the white sauce by stirring together your mayonnaise, yoghurt, mustard, and oregano then season to taste with salt and pepper. It may be necessary to add a small splash of water - you want it to be the consistency of double cream.
  • Peel your parsnips. Quarter them lengthwise and carefully cut out the core using a small knife. Cut the lengths crosswise into 3 or 4 pieces, tip them onto a lined baking tray and toss with about a quarter of your white sauce.
  • Pop your parsnips into the oven for 12-15 minutes, or until completely tender with a little charring on the outside.

Make your salsa

  • Carefully quarter your tomatoes and scoop out the seeds with a spoon - they're not needed in this recipe but don't discard them! Freeze them and chuck them in your next tomato sauce. Chop the flesh into a small dice and chuck it into a separate mixing bowl.
  • Toss in your chilli flakes, finely grate in the zest of your lime and squeeze in about half the juice then give it a good mix and season to taste with salt and pepper. Save the rest of the juice for squeezing over your finished tacos.
  • Cut the root off the lettuce and finely shred it.
  • Now is a good time to wash up your peeler and chopping board while you wait for your parsnips to finish cooking.

Finish your tacos

  • Warm your tortilla wraps in a microwave or dry frying pan if you wish, then pile them high with the parsnip, salsa, white sauce and a good squeeze of the remaining lime. Serve up!