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  • Roast Parsnip and Onion Koshari

Roast Parsnip and Onion Koshari

Roast Parsnip and Onion Koshari

By OcadoLife
Published on 17 February 2023
Mixing grains, pasta and veg, this Roast Parsnip and Onion Koshari from food writer Sarah Cook has interest in every bite. It’s based on the national dish of Egypt, where it’s a popular street food. Use leftovers in a salad with leaves and chopped cucumber. It also freezes well if you want to make extra to enjoy another day. Inspired by this recipe? Save the full meal plan now.
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Time and servings

1 hr 10 minsTotal time
6Servings
10 minsPrep time
1 hrCooking time

Ingredients

  • 550 g of parsnips, peeled and cut into long chunky wedges
  • 1 tsp of ground cinnamon
  • 2 tbsp of vegetable oil
  • 4 garlic cloves, thinly sliced
  • 1 vegetable stock cube
  • 150 g of farfaline or macaroni (or other small pasta shape)
  • 2 (250g) packs microwave basmati rice
  • 30 g of flat-leaf parsley, finely chopped
  • 1 (400g) tin green lentils
  • 1 (500g) tub low-fat live natural yoghurt, to serve
  • 3 onions, sliced
  • 1 tbsp of ground cumin, plus extra to serve

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Line a deep roasting tin with a large sheet of baking paper and add the parsnips, onions, cumin, cinnamon and vegetable oil; season. Mix well and roast in the oven for 30 mins. Stir in the garlic, turn the oven up to 200°C/180°C fan/gas 6 and roast for 30 mins more.

  • Step 2

    Meanwhile, add 1.5L water to a large saucepan, crumble in the stock cube and heat until boiling. Add the pasta and cook for about 9 mins, until soft; drain well.

  • Step 3

    Combine the drained pasta with the rice (cooked according to pack instructions) and the parsley. Drain and rinse the tinned lentils and add to the rice mixture; stir together with a fork

  • Step 4

    Set aside two-thirds of the roasted parsnip wedges and slice the rest. Stir the slices into the rice mixture along with the roasted onions and any oily spices left on the baking paper; add the reserved parsnip wedges on top.

  • Step 5

    Serve straight away with yoghurt, dusted with cumin, on the side. Leftovers can be chilled for up to 3 days, or frozen for up to 3 months. Defrost/warm in the microwave until the rice is piping hot. If you don’t have a microwave, defrost overnight in the fridge before putting into a baking dish with a sprinkle of water; cover tightly with foil and warm in the oven for 35-45 mins at 150°C/130°C fan/gas 3.