Crispy Coriander Parsnip White Bean Freekeh Bowls with Apple Dill Yogurt

Crispy Coriander Parsnip White Bean Freekeh Bowls with Apple Dill Yogurt 🌿 This bowl is built around a really good contrast: sweet roasted parsnip wedges with browned edges, creamy white beans, chewy nutty freekeh and a cold apple dill yogurt that makes every bite feel fresh. A little toasted hazelnut crunch on top turns it from simple tray dinner into something save-worthy. 🍏 Yield: 3-4 bowls Time: about 40 minutes Ingredients: - 700 g parsnips, peeled if needed and cut into long wedges - 2 tbsp olive oil - 1 1/2 tsp coriander seeds, lightly crushed - 1/2 tsp ground cumin - 2 cans white beans, drained and rinsed - 1 small garlic clove, finely grated - 1 tbsp lemon juice, plus wedges for serving - 3 cups cooked freekeh, warm - 3-4 tbsp toasted hazelnuts, roughly chopped - Small handful dill or parsley - Salt and black pepper Apple dill yogurt: - 1 cup thick Greek-style yogurt - 1 small crisp green apple, coarsely grated or cut into fine matchsticks - 2 tbsp finely chopped dill - 1 small garlic clove, finely grated - 1 tbsp lemon juice - 1 tsp olive oil - Pinch of salt Method: 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. Toss the parsnip wedges with olive oil, crushed coriander seed, cumin, salt and black pepper. Spread them out with space between the pieces so the edges can brown. 2. Roast for 22-26 minutes, turning once, until the parsnips are tender through the centre and caramelized at the tips. 3. Toss the white beans with garlic, a small splash of olive oil, lemon juice and a pinch of salt. Add them to the tray for the last 6-8 minutes of roasting. They should warm through, turn glossy and catch a little colour without drying out. 4. Stir the yogurt with apple, dill, garlic, lemon juice, olive oil and salt. Keep it chilled until serving. If the apple is very juicy, squeeze it lightly before stirring it in. 🍏 5. Fluff the warm freekeh with a fork and season it with salt, pepper and a squeeze of lemon. 6. Build the bowls: freekeh first, then roasted parsnips and white beans. Spoon over the apple dill yogurt, scatter with toasted hazelnuts and herbs, and finish with extra lemon. Texture and timing tips: - Cut the parsnips into similar wedges so they roast evenly. - If your tray is crowded, use two trays. Crowding makes the parsnips steam instead of crisp. - Keep the beans slightly glossy. If they look dry, toss them with another teaspoon of olive oil or a spoon of water before serving. - The yogurt should be cold and bright. Add it after reheating, never before. Serving and storage: Serve warm with extra dill, lemon wedges and a small drizzle of olive oil. The components keep well for 2 days in the fridge if stored separately. Reheat the parsnips and beans on a hot tray or in a dry pan, then add the cold yogurt and hazelnuts at the table. 🥣 Save this for a cozy vegetable bowl dinner with crunch, creaminess and a fresh apple finish. ✨ Tasteloom.club