Tag Archives: parsnips

Recipe: Parsnip and Carrot Rosti

Standard

I have a bit of a love/hate relationship with parsnips – I love them roasted, fried or boiled – I hate them mashed, pureed or souped. I think it’s a texture thing, something about a whole mouthful of soft parsnip makes me want to puke. One of my biggest culinary disappointments was when I made a big pan of curried parsnip and apple soup and couldn’t even eat a spoonful.

So I was really pleased to come across this recipe for spiced parsnip latkes. It got me thinking, if apple worked with spiced parsnip in soup, why not here? And why not a bit of carrot as well? I decided to call mine a rosti because I wanted to make a side-dish for two rather than starters/nibbles for several.

 photo DSCN1014_zps4d0f37dc.jpg

Ingredients
1 parsnip, grated
1 medium carrot, grated
1/2 small onion, finely sliced
1 small apple, grated
3 tbsp corn flour
1tsp curry powder

Add the ingredients to a bowl, season with salt and pepper and mix thoroughly.
Heat some oil in a small frying pan and when hot, spoon in the mixture.
Spread out until it covers the whole of the bottom of the pan.
Reduce the heat to medium
While the mixture is cooking, keep pushing it down in the pan so that it forms a solid cake.
Cook until the bottom is golden brown or caramelised to your taste.
Carefully slide a fish-slice under the cake and flip over to cook the other side. It doesn’t matter if it breaks up, just pat the pieces back down into place.
Cook until the new bottom is golden brown.

Serves 2 as a side to a nice stew or Serves 1 for lunch – some mango chutney would go well with it.

Advertisements

Recipe: Roasted Root Vegetables with Lemon and Harissa Dressing

Standard

I didn’t intend to make this recipe. I was just going to roast some excess red onions to make a basis for a salad and then I noticed I had a lot of things in the fridge that would benefit from some roasting as well. When I put the harissa and lemon on the root vegetables I just had to share it because it tastes so good. You have the sweetness of the roots, the heat of the harissa and the fragrant sourness of the lemon and it’s an unbeatable combination.

I used carrots, parsnips and butternut squash (not technically a root veg, I know!) because that’s what I had in the fridge, but turnip and sweet potato would be great in this as well.

Photobucket

Ingredients
2 medium carrots, chopped into large pieces
3 parsnips, chopped into large pieces
1/2 butternut squash, chopped into large pieces
Juice of 1 lemon
Zest of 1/2 lemon
1 tsp harissa paste

Pre heat the oven to 220C.
Put the vegetables on a roasting tray, rub with vegetable oil and season well with salt and pepper.
Roast for 30 minutes until the vegetables are cooked and a little brown round the edges.
Put the lemon juice, zest and harissa in a small bowl and mix thoroughly.
When the vegetables are cooked, remove the skin from the butternut squash.
Toss the vegetables in the dressing and serve.

Serves 2 as a warm main course salad with some green leaves for crunch.