More ways with parsnips

Country Life Every Week - - Kitchen Garden -

Warm­ing win­ter parsnip salad

(be­low) Peel and cut 4 parsnips, 3 car­rots and 3 beet­roots into chunks, toss in olive oil and roast in a hot oven with rose­mary and thyme for about 25 min­utes. Add a mi­crowave­able sa­chet of mixed whole grains to the veg­eta­bles and stir well. Add a squeeze of lemon, a hand­ful of fresh herbs (such as pars­ley and basil) and sea­son­ing, then spoon into bowls. Top with a harissa-smeared grilled chicken breast and a dol­lop of tzatziki.

Parsnip-and-cau­li­flower cur­ried soup

Break half a cau­li­flower into flo­rets and ar­range on a bak­ing sheet with 3 peeled and chopped parsnips and a chopped red onion. Driz­zle with olive oil, sprin­kle with a tea­spoon each of turmeric and garam masala plus a cou­ple of pinches of cin­na­mon and roast in a mod­er­ate oven for 20 min­utes. Trans­fer to a saucepan, add enough chicken stock to cover and sim­mer gen­tly. Blitz with a stick-blender un­til smooth, then top with a dol­lop of yo­ghurt and a scat­ter­ing of mixed seeds.

Roasted pork belly with parsnips and ap­ples

Com­bine 2tb­spn fen­nel seeds, a hand­ful chopped pars­ley and sage and a glug of olive oil, mix well and brush over the skin­less side of a pork belly. Sea­son the belly gen­er­ously, then roll, tie and roast in a mod­er­ate oven for 3 hours. Peel 6 parsnips, cut them into quar­ters length­ways, toss them in olive oil and add to the roast­ing dish 40 min­utes be­fore the pork is done, fol­lowed by 4 cored and chopped ap­ples 20 min­utes be­fore. Serve with pan juices.

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