One-pan Spicy Carrot, Potato and Parsnip Filo Traybake

mains vegetarian

Recipe scanned from maxlamanna-com-recipes-one-pan-spicy-carrot-potato-and-parsnip-filo-traybake-10-14-2025_12_38_AM.png.

Ingredients

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 cloves garlic, diced

  • 2 tsp smoked paprika

  • 1 tsp chilli powder, plus extra to serve

  • 1 tsp cumin powder

  • 2 tbsp tomato paste

  • 1/2 tsp salt

  • 2 large carrots, roughly chopped (not peeled)

  • 4 large potatoes, roughly chopped (not peeled)

  • 2 parsnips, roughly chopped (not peeled)

  • 1 x 400g tin chickpeas

  • 500ml veg stock

  • 2 tbsp nutritional yeast

  • 350ml yesterday’s butternut squash soup (or 200g cooked butternut squash blended with 200ml veg stock)

  • 3 tbsp butter, I’m using a plant-based version

  • 270g filo pastry

  • 1/2 tsp caraway seeds

  • salt and black pepper, to taste

  • Serve with a salad

Directions

  • You will need an ovenproof skillet or baking dish.

  • Preheat the oven to 160°C fan.

  • Heat the oil in a large ovenproof skillet, once warm add the onion, stirring occasionally until soft. (If the skillet isn’t oven-proof, tip the mixture into a baking dish before you bake it).

  • Add the garlic, 1 tsp smoked paprika, 1/2 tsp chilli powder and cumin powder, stir to combine and cook for 1-2 minutes. Add the tomato paste and salt, stir to coat.

  • Add the carrots, parsnips, and potatoes and stir well to coat everything, then tip in the whole can of chickpeas - including the water from the can. Add the vegetable stock and bring to the boil, then turn to a simmer and cook for 20 mins, until the vegetables are beginning to soften. Remove from heat.

  • Mix the nutritional yeast with the 300ml of yesterday’s soup and add to the cooked veg.

  • Meanwhile, in a frying pan over medium heat, melt 3 tbsp butter and gently fry 1/2 tsp caraway seeds, 1 tsp smoked paprika and 1/2 tsp chilli powder and cook for 2 minutes. Unwrap the filo pastry and brush one of the sheets with the spiced butter mixture and then scrunch up to look a little like a rose. Snuggle all of the scrunched-up filo pastry onto the top of the filling. Slide into the oven and bake for 15-18 mins, until the tops of the pastry are golden brown.