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ROAST PARSNIPS WITH PARSNIP PUREE AND GREMOLATA

ROAST PARSNIPS WITH PARSNIP PUREE AND GREMOLATA

RECIPE OF THE WEEK

Golden roast parsnips with parsnip puree and gremolata

Parsnip puree might just be the silkiest substance on earth.  The parsnips are cooked gently in milk and cream, creating a sweet, nutty puree that’s the perfect accompaniment to everything from roast meat to pan fried fish.  Or as we see here, this vegetarian recipe features roasted parsnips and a vibrant and zingy gremolata.
Prep Time 15 mins
Cook Time 35 mins
Course Side Dish
Cuisine Roast
Servings 4 people

Ingredients
  

For the roast parsnips

  • 300 g Parsnips, peeled and cut lengthways into 4
  • 3 tbsp Olive oil

For the parsnip puree

  • 20 g Butter
  • 400 g Parsnips, peeled and cut into 1cm discs
  • 1 cup Milk
  • 1/2 cup Cream

For the gremolata

  • 1 tbsp Olive oil
  • 1 tsp Lemon juice
  • Zest of half a lemon
  • 1 Large handful of parsley leaves
  • 1 Garlic Clove

Instructions
 

  • Preheat the oven to 180 degrees celsius.
  • Grab a medium sized baking tray and place the peeled and quartered parsnips into the tray, pour over the olive oil and toss until coated in oil.  Pop into the oven for 30 mins, turning after 15 mins.
  • Find a heavy based medium saucepan and put on a medium heat.  Add the butter and remaining parsnips to the pan and cook for a few minutes or until the parsnip starts to turn golden.
  • When the parsnips have a lovely colour, pour in the milk and cream.  Turn the heat down low and put a lid on the saucepan and let simmer. Check and stir occasionally.
  • Meanwhile, grab a small bowl and add your olive oil and lemon juice.  Grate in the zest of half a lemon.  Finely chop the parsley and garlic, add to your bowl and stir all ingredients to combine. Taste the gremolata and season with salt and pepper.
  • Now check your parsnip puree to see how tender the parsnips are, it should take 25-30 mins for them to soften.  Once your parsnips can be easily pierced with a fork, remove the saucepan from the heat.  Carefully pour the contents of the saucepan into a blender or food processor.  Blend until silky smooth. Taste your puree and season with salt and pepper.
  • By now, your roasted parsnips should be golden and ready to serve.
  • Find a nice plate and dollop your puree into a big mound in the centre. Using the back of a spoon, push the mixture towards the edge of the plate, creating a little well in the centre. Pile your roast parsnips in the middle of the plate and spoon gremolata across the parsnips.

Notes

  • You can make the puree in advance and reheat it in the microwave, if you’re trying to get ahead for a dinner party or weeknight dinner.    
  • As parsnips have a sweet, neutral flavour, this puree pairs well with everything from roast beef to roast beetroot. So get excited and get creative!
Keyword Creamy, Hearty

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Spiced Sweet Potato Pancakes

Spiced Sweet Potato Pancakes

RECIPE OF THE WEEK

Spiced Sweet Potato Pancakes

Pancakes are an all day food and that’s just a fact. I often make pancakes late at night if I’m peckish after dinner. Sweet potato is a great addition as it adds natural sweetness and is packed with vitamin A, which is an immune booster. These pancakes are a great way to fuel your day and get some secret vegetables into the little ones.
Prep Time 20 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 2 or 3 people

Ingredients
  

  • 175 g Sweet Potato, peeled and cut into 1cm cubes
  • 4 tbsp Vegetable oil or Coconut oil or Butter
  • 200 g Milk
  • 200 g Self Raising Flour
  • 2 Eggs
  • 1 tsp Cinnamon Powder
  • 1/2 tsp Baking Powder

Instructions
 

  • Peel the sweet potato and cut into 1cm cubes. Put a medium sized frying pan on the stove and set the heat to medium. Add a tablespoon of oil to the pan and add your sweet potato. Fry the sweet potato until golden brown and tender. This should take 8-10 minutes.
  • Except for the remaining 3 Tbsp of oil, add all of the ingredients (including the sweet potato) to a blender and blitz until smooth.
  • Using the same frying pan, put it over a medium heat, add a teaspoon of oil and pour some batter into the pan. Fry on one side until bubbles appear on the surface of the pancake and then flip and cook for another minute or two. Put the cooked pancake on a plate and set aside whilst you cook the rest of the pancakes.
  • You can reheat the pancakes in the microwave for 20 seconds to one minute, depending on how many you’re heating.  Serve with maple syrup, fruit, ice cream, the options are endless.  I added the zest of an orange to some maple syrup and warmed it up and served my pancakes with the warm syrup and some extra thick cream.

Notes

  • These pancakes keep and reheat really well so if you want to be super organised, you can make them the night before, store them in an airtight container in the fridge and have them ready to go for your Sunday brunch.
Keyword Spiced, Summer

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