Parsnip noo­dles with meat­balls

Australian Women’s Weekly NZ - - EXCLUSIVE EXTRACT -

NU­TRI­TIONAL COUNT PER SERV­ING: PRO­TEIN (47.3G); CAR­BO­HY­DRATE (56.9G); TO­TAL FAT (29G); FI­BRE (20.9G) SERVES 4 PREP AND COOK TIME 40 MIN­UTES

500g lean minced grass-fed beef 2 cloves gar­lic, crushed 1 medium car­rot (120g), grated finely 1 free-range egg, beaten lightly 2 ta­ble­spoons rolled oats ¼ cup (60ml) cold-pressed ex­tra-vir­gin olive oil 1 medium brown onion (150g), chopped finely 2 cloves gar­lic, ex­tra, chopped finely 2 ta­ble­spoons no-added-sugar tomato paste 2 cups (500ml) chicken or beef stock 400g can diced toma­toes 6 large parsnips (2kg), trimmed ¼ cup (20g) finely grated pecorino or parme­san ¼ cup basil leaves

1 Com­bine beef, gar­lic, car­rot and egg in a bowl; sea­son. Process oats un­til chopped finely. Add to bowl; mix well. Roll ta­ble­spoon­fuls of mix­ture into balls. 2 Heat 1 ta­ble­spoon of the oil in a large deep fry­ing pan over medi­umhigh heat. Cook meat­balls, shak­ing pan oc­ca­sion­ally, for 4 min­utes or un­til browned all over. Re­move from pan. 3 Heat another 1 ta­ble­spoon of the oil in same pan over medium heat. Cook onion and ex­tra gar­lic, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Stir in paste; cook, stir­ring, for 1 minute. Add stock and toma­toes; bring to boil. Re­turn meat­balls to pan; re­duce heat to low. Sim­mer for 10 min­utes or un­til sauce thick­ens. Sea­son. 4 Us­ing a spi­raliser (see Lorna’s Tip), cut parsnips into thick noo­dles. Heat re­main­ing oil in a sep­a­rate large deep fry­ing pan with a lid over medium heat. Add parsnip; cook, cov­ered, for five min­utes or un­til just ten­der. Sea­son to taste. 5 Serve parsnip noo­dles with meat­balls and sauce, topped with pecorino and basil. Meat­balls in sauce suit­able to freeze. Not suit­able to mi­crowave.

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