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Roasted parsnips with bulgur wheat

Roasted parsnips with bulgur wheat


A fantastic sharing dish, full of contrasting textures

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    864kj 205kcal
  • Fat
    Med 10%
  • Saturates
    Low 4%
  • Sugar
    Low 7%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 29g

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  • 4 Co-op parsnips, peeled and cut into batons
  • 1 tbsp Co-op olive oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 20g flaked almonds
  • 100g bulgur wheat
  • 1.2 litres veg stock, made with 1 reduced-salt stock cube
  • Zest and juice of 1 lemon
  • 2 tbsp chopped flat leaf parsley
  • 2 tbsp chopped mint
  • 50g Co-op wild rocket
  • 80g pomegranate seeds


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Toss the parsnips in the oil, cumin and coriander, and roast for 25-30 mins, until crisp and golden, adding the almonds for the final 6 mins of cooking
  3. Meanwhile, put the bulgur wheat and stock in a saucepan, and simmer for 12-15 mins, until tender
  4. Drain and rinse under a cold tap, then shake to remove as much excess water as possible
  5. Tip the bulgur wheat into a large bowl, then toss through the lemon zest and juice, chopped herbs, rocket, parsnips and almonds
  6. Season to taste, then finish with the pomegranate seeds to serve

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