ROASTED PARSNIPS WITH BUCKWHEAT CRISP & HERB MOJO

MAKES 4 SERVINGS

HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR 10 MINUTES

Roasted Parsnips

500 g parsnips, scrubbed and halved or quartered lengthwise

2 unpeeled cloves garlic, crushed

1/4 cup olive oil

4 sprigs fresh thyme, chopped salt and pepper

Herb Mojo

3/4 cup canola oil

1/2 cup fresh flat-leaf parsley

1/2 cup fresh dill

1/2 cup fresh cilantro

2 tsp ground cumin

2 tsp liquid honey

1 tsp hot pepper flakes

1 clove garlic salt and pepper

2 tsp red wine vinegar

1 125 g ball fresh mozzarella, torn into small pieces Crispy Buckwheat (recipe, this page) 2 tbsp fresh dill (optional)

Roasted Parsnips Preheat oven to 375°F. On baking sheet, combine parsnips, garlic, oil and thyme. Spread in single layer on baking sheet; season with salt and pepper. Bake, turning halfway through cooking time, until parsnips are tender and golden, 40 to 45 minutes.

Herb Mojo Meanwhile, in food processor or blender, purée oil, parsley, dill, cilantro, cumin, honey, hot pepper flakes and garlic until smooth. Season with salt and pepper. Pour mixture into bowl. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Stir in vinegar just before serving.

Transfer Roasted Parsnips to serving platter. Top with mozzarella pieces and Crispy Buckwheat. Sprinkle with dill leaves, if using. Serve with Herb Mojo.

Buckwheat Crisp Preheat oven to 350°F. Line baking sheet with parchment paper; set aside. In bowl, combine 1/4 cup buckwheat flakes, 2 tbsp allpurpose flour, 1 tbsp grated Parmesan cheese and 1 tbsp toasted buckwheat seeds (kasha), if desired. Using fingers, rub in 2 tbsp cubed cold salted butter and 1 tsp chopped fresh thyme until mixture reaches consistency of coarse crumbs. Season with salt and pepper. Spread on prepared baking sheet and bake, stirring halfway through cooking time, until mixture is crispy and golden brown, about 25 minutes. Let cool. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.) Makes about 2/3 cup.

PER SERVING about 715 cal, 9 g pro, 59 g total fat (11 sat. fat), 37 g carb (7 g dietary fibre, 9 g sugar), 35 mg chol, 250 mg sodium, 2.2 mg iron.