Tag Archives: parsnips

Lamb, Parsnip & Tomato Stew

Lamb, Parsnip & Tomato Stew

A month or so ago JR bought what appeared to be a bargain – some frozen lamb chops – unfortunately they were not the bargain they appeared to be. I cooked some of the chops and they had a very unpleasant strong smell and flavour, in fact, I couldn’t eat them. So the remaining ones (and there were quite a few) have sat in the freezer while I tried to figure how to use them.

As a lot of flavour is carried in fat and these chops had a good layer of fat, so I figured, get rid of as much of the fat as possible then hit the remaining meat with plenty of flavour – so that is exactly what I did and the previously inedible chops were transformed to a
delicious fragrant stew.

Lamb, Parsnip & Tomato Stew

After removing and discarding the fat, I then removed the meat from the bones and cut it into large pieces.

Serves 4

1 tsp ground cumin
1 tsp ground coriander
¼-½ tsp chilli powder, or to taste
sea salt
500g diced lamb
olive oil
1 large onion, sliced
2 medium parsnips, diced
2 medium carrots, diced
2 garlic cloves, finely chopped
400g can diced tomatoes
chopped fresh parsley

1              Place cumin, coriander, chilli powder and a grind of salt in a bowl and mix to combine. Add lamb and toss to coat with spice
mixture.

2              Heat a large saucepan over a medium-high heat, add a splash of oil, then add lamb and cook for 3-4 minutes then turn and cook for 3-4 minutes longer. Remove lamb from pan and set aside.

3              Add onion, parsnips, carrots and garlic to pan, reduce heat, cover and cook, stirring occasionally, for 10 minutes or until
vegetables start to soften. Add tomatoes, bring to simmering and simmer for 10-15 minutes or until liquid reduces and starts to
thicken.

4              Add lamb, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender. Serve scattered with parsley.

So tell me, how would you treat meat that at first appears to be
unusable?

Where did the ingredients for this dish come from:
Lamb: I have not named the supplier because usually the meat I get from this supplier is very good and I do not think it is fair to name and shame on one experience. I will say, however (and as I have
reminded JR), that sometimes you need to look carefully at what
appears to be a bargain, as they say if it appears to be too good to be true, it just might be! Onion, parsnips, carrots, garlic: Krismaw
Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n
Peppers
– Hastings; Parsley: The Chef’s Garden @ Epicurean
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
salt, cumin, coriander.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Hap py cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes using winter vegetables you might like to try:

Middle Eastern Spiced Lamb & Spinach Stew

Middle Eastern Spiced Lamb & Spinach Stew

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

 

Carrot, Parsnip & Leek Sauté

Carrot, Parsnip & Leek Sauté

Often what takes a simple meal from everyday to sensational is a great side dish and this one couldn’t be simpler – put the vegetables in a pan with wine and butter and cook until everything is buttery and tender.

On this occasion I used this sauté as a bed for pan-cooked trout (the colour of the pink trout against the vegetables was sensational), but it is a great side for any roast, grilled or pan-cooked chicken, meat or fish.

Carrot, Parsnip & Leek Sauté

I used baby leeks, because there were adorable ones at the market, but 1 or 2 larger leeks work just as well.

Serves 4

4 baby leeks, sliced
4 carrots, sliced
4 parsnips, sliced
¼ cup dry white wine
30g butter
sea salt and freshly ground black pepper
2 tbsp chopped fresh parsley

Place leeks, carrots, parsnips, wine and butter in a large frying pan with a lid. Season with a good grind of salt and black pepper. Cover, place over a medium heat, bring to simmering, reduce heat and simmer for 15-20 minutes or liquid evaporates and vegetables are tender. Add parsley and toss to combine.

Where did the ingredients for this dish come from:
Carrots, parsnips, leeks: Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
butter, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy winter vegetable sides you might like to try:

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & Onions

Melted Leeks with Kumara

Melted Leeks with Kumara

Braised Spinach, Leeks and Peas

Braised Spinach, Leeks and Peas

 

Chicken, Chorizo & Parsnip Stew

Chicken, Chorizo & Parsnip Stew

Stews are a wonderful winter meal and this one is packed with
winter vegetables and uses our favourite flavour giver – chorizo. It’s also a one-pot dish meaning less work and clean-up for the cook – so it’s a winner all round!

I used broccoli, but cauliflower or any other green such as spinach, chard or kale could be used.

As with many dishes such as this the quantities are flexible and if you need to feed more without breaking the budget just increase the amount of vegetables accordingly.

Chicken, Chorizo & Parsnip Stew

Serves 4

1 onion, sliced
olive oil
2 chorizo sausages, sliced
500g boneless chicken thighs, chopped
2 parsnips, sliced
2 carrots, sliced
2 medium potatoes, chopped
2 cups chicken stock
a good handful of parsley, chopped
1 small head broccoli, cut into florets
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add chorizo and cook, stirring occasionally, for 5 minutes or until chorizo starts to render its fat. Add chicken and cook, stirring, for 3-4 minutes.

3              Stir in parsnips, carrots and potatoes. Pour over stock, place over a medium heat, cover and bring to simmering. Simmer, stirring occasionally, for 15-20 minutes or until vegetables are tender.

4              Add broccoli and cook for 3-4 minutes longer or until cooked. Remove pan from heat, stir in parsley and season to taste with salt and black pepper.

So tell me, do you have a favourite winter stew?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Parsnips, carrots, onion, garlic, broccoli: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chorizo: Wild Game Salamis – Clive; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Other winter stews you might like to try:

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero Stew

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

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Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Parsnip – that white carrot-like vegetable that loves the cold. While parsnips are pretty much available year round (at a cost) it is during the colder months that they are in-season.

To me, the true parsnip season always seems way too short and if I am not careful I can miss it, so when I saw a decent sized bag at the market for just $3, I grabbed it and we are now enjoying this
wonderfully sweet winter vegetable.

Parsnips love the cold and keeping them in the fridge means they get even sweeter. When exposed to cold the starch in parsnips converts to sugar and it is often said that they shouldn’t be dug until they have had a frost on them. To enhance their sweetness some people even freeze them!

Balsamic Roasted Chicken with Parsnips & Onions

For a complete meal, serve with a steamed green vegetable of your choice – on this occasion I teamed this with cabbage – or a simple salad of mixed leaves.

Serves 4

2 tbsp wholegrain mustard
1 tbsp balsamic vinegar
olive oil
sea salt and freshly ground black pepper
4 boneless chicken thighs
4 medium parsnips, cut into thick slices
2 medium onions, cut into wedges
4 rashes bacon, rind removed, meat cut into strips
chopped fresh parsley

1              Place mustard, vinegar, a splash of oil and a grind each of salt and pepper in a bowl and whisk to combine. Add chicken and turn to coat, set aside to marinade for at least 1 hour or cover and marinade in the refrigerator for up to 8 hours.

2              Preheat oven to 200°C. Line a large baking tray with
aluminium foil.

3              Place parsnips, onions and bacon in bowl, add a splash of oil and toss to coat. Place chicken thighs on one side of the tray. Add any remaining marinade, from chicken, to the vegetable mixture and toss to combine. Tip vegetable mixture onto tray and spread out in a single layer. Roast for 30-40 minutes, tossing vegetables after 15 minutes, or until chicken is golden and cooked through and
vegetables are roasted and tender. Add parsley to vegetables,
reserving some for scattering, and toss to combine.

So tell me, are parsnips a favourite winter vegetable in your part of the world?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions, parsnips: Krismaw Gardens – Hastings; Bacon: Wild Game Salamis – Clive;
Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: balsamic
vinegar, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using parsnips you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon StewAs I have said before lamb shoulder chops won’t win any beauty
contest, but they are an economic cut which allow you to enjoy the flavour of lamb at a fraction of the cost of the more glamourous cuts.

Here I have teamed lamb shoulder chops with bacon, parsnips and fennel to make a light and warming winter stew – I have used no thickening, but if you prefer you could thicken with cornflour at the end of cooking.

Lamb, Parsnip & Bacon Stew

Serves 4

2 rashers bacon, rind removed, meat cut into strips
olive oil
4 (750g-1kg) lamb shoulder chops
1 onion, cut into wedges
1 fennel bulb, trimmed, halved lengthwise and cut into wedges
2 cloves garlic, roughly chopped
2-4 parsnips, peeled and cut into 1cm pieces
1 bay leaf
1 cup red or white wine
1 cup chicken stock
handful chopped parsley

1              Place bacon and a splash of oil in a large, deep-sided frying pan with a lid over a medium heat and cook, stirring occasionally,
until bacon renders its fat. Remove bacon from pan, leaving behind as much fat as possible.

2              Season lamb with a good grind of salt. Increase heat, add lamb chops to pan and cook for 4-5 minutes each to brown. Remove lamb from pan and set aside.

3              Reduce heat, add onion and fennel to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions start to soften and fennel caramelise. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add parsnips and mix to combine. Stir in bay leaf, wine and stock, cover and bring to simmering.

4              Return bacon and lamb to pan, cover and simmer, stirring occasionally, for 1 hour or until lamb is tender and falling off the bone. Stir in parsley, reserving a little for scattering.

So tell me, do you use lamb shoulder chops and if you do, what is your favourite way of preparing them?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, parsnips: Krismaw Gardens – Hastings; Fennel, parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: bay leaf, stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using lamb chops you might like to try:

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & Vegetables

Braised Lamb Chops & Root Vegetables

Braised Lamb Chops & Root Vegetables

 

Parsnip & Celeriac Bake

Parsnip & Celeriac Bake

You know that the colder weather is here when parsnips are in the markets – and there they were last weekend!

Using two truly winter vegetables – parsnips and celeriac – this is a bake can be assembled in advance and just finished prior to serving, add a little extra time, to ensure that the dish is heated through.

Parsnip & Celeriac Bake

As I have done here, the vegetable mixture can be divided between
individual dishes or ramekins rather than baked in one large dish.

Note: On this occasion I forgot to add the sage – I found the chopped sage still sitting on the chopping board after getting the bake out of the oven – it still tasted good, but the sage does add great flavour.

Serves 4

4 medium parsnips, peeled and cubed
2 cloves garlic, smashed
1 medium celeriac, peeled and cubed
sea salt and freshly ground black pepper
butter
¼ cup whole milk
1 tbsp chopped sage leaves
TOPPING
1 cup coarse breadcrumbs
¼ cup grated hard cheese of your choice – I used a local artisian sheep cheese but Parmesan or Romano would also work
1 tbsp olive oil

1              Place parsnips and garlic in a saucepan of cold water, place over a medium-high heat and bring to the boil. Add celeriac, bring back to the boil, add salt to taste and simmer for 10-15 minutes or until parsnips and celeriac are tender. Drain well.

2              Preheat oven to 180°C. Mash parsnip mixture with a good knob of butter and milk. Season to taste with salt and black pepper. Add sage and mix to combine. Spoon vegetable mixture into baking dish.

3              For the topping, combine breadcrumbs, cheese and oil with a good grind of salt and black pepper. Scatter over parsnip/celeriac mash and bake for 25-30 minutes or until topping is crisp and
golden.

Where did the ingredients for this dish come from:
Parsnips, garlic: Krismaw Gardens – Hastings; Celeriac, sage: The Chef’s Garden @ Epicurean – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, breadcrumbs, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Find out more about celeriac:

Celeriac – Don’t be Put Off by Its Appearance

Celeriac – Don’t be Put Off by Its Appearance

Other recipes using parsnips you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato Curry 007bWhile we are supposedly in spring, the last few days have not been very spring-like at all and I have been envying several friends and family who have taken themselves to places tropical and keep
posting pics of beaches, water and drinking champagne and
cocktails under sunny skies!

It’s that time of year when the spring vegetables aren’t quite
available and most of the winter ones are just about finished, but broccoli seems to be plentiful and on special.

I always enjoy a vegetable curry and one seemed just right for this cooler weather, so taking advantage of the lovely broccoli and using a couple of the last parsnips of the season which were languishing in the vegetable drawer I came up with this warming dish with just a hint of chilli and, of course, a heap of coriander!

Broccoli, Pea & Potato Curry

Carrots can be used instead of parsnips and cauliflower instead of
broccoli – use whatever vegetables are in-season and best priced.

I haven’t given a measurement for the curry leaves, I use what I call a pluck – that’s how much you pick up between your thumb and middle
finger – less than a handful, but considerably more than a pinch. For more information about curry leaves see a previous post for Cauliflower and Potato Curry.

Canned diced tomatoes can be used instead of cherry tomatoes – the only reason they are used here is because I opened the wrong can by
mistake – but having said that they do look attractive.

Serves 4

2 tbsp oil
1 large red onion, chopped
1 tsp grated fresh ginger
2 cloves garlic, chopped
2 Bird’s eye chillies, sliced, or to taste
2 tsp ground coriander
2 tsp ground cumin
½ tsp turmeric powder
dried curry leaves
2 medium potatoes, cut into chunks
2 medium parsnips, sliced
400g can cherry tomatoes
1 head broccoli, cut into florets
1 cup frozen peas
salt
1 bunch coriander, leaves roughly chopped

1              Place oil, onion, ginger and garlic in a heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add chillies, ground coriander, cumin, turmeric and curry leaves and cook, stirring, for 1-2 minutes or until fragrant.

2              Add potatoes and parsnips and stir to coat with spice
mixture. Add tomatoes and enough water to just cover the potatoes and parsnips. Cover, bring to simmering and simmer, stirring
occasionally, for 10 minutes or until potatoes are just tender.

3              Add broccoli and peas, bring back to simmering and cook, stirring occasionally, for 10 minutes longer or until vegetables are tender. Season to taste with salt. Stir in most of the chopped
coriander reserving a little to garnish, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other vegetable curries you might like to try:

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Tomato, Capsicum & Potato Curry

Tomato, Capsicum & Potato Curry

Fragrant Eggplant Curry

Fragrant Eggplant Curry

 

Asian-inspired Mince & Vegetables

Asian Mince 006aI was talking with a young mum a few weeks ago and she was
asking for some ideas for getting the kids to eat their veg. I asked a few questions and it transpired that the kids loved mince and Asian flavours (but not chilli).

Grating vegetables is always a good way to add them to dishes and in this dish you can use whatever is in season. It also does double duty as it is also a great way to use up the odd vegetable that might be languishing in the vegetable bin.

Anyway this recipe has proved popular with the mum who loves it because it is so quick and easy as well as including a good variety of vegetables and the kids because, it includes mince and flavours they love.

For those who like a chilli kick add some sliced fresh chilli or a pinch of dried chilli flakes with the onion and garlic or serve with a hot chilli sauce of your choice.

Asian-inspired Mince & Vegetables

The mince mixture can be assembled in the morning, covered and left in the fridge until ready to cook at dinnertime.

Serves 4 – good sized servings or 6 – smaller servings

500g beef mince
1 tbsp grated fresh ginger
2 tsp brown sugar
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp fish sauce
vegetable oil
1 small onion, chopped
1 clove garlic, finely chopped
1 large parsnip, grated
1 large carrot, grated
½ small cabbage, finely sliced
2 tbsp hoisin sauce
1 tbsp maize cornflour mixed with a little water
2 tbsp chopped fresh coriander or parsley

1              Place mince, ginger, sugar, soy sauce, sesame oil and fish sauce in a bowl and mix to combine. Set aside to stand for at least 5 minutes.

2              Place a little oil, onion and garlic in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens.

3              Increase heat, add mince mixture and cook, breaking up, for 10-15 minutes or until mince is cooked through.

4              Add parsnip, carrot, cabbage and hoisin sauce and mix to combine. Cover and cook, stirring occasionally and adding a little water if necessary, for 10 minutes longer or until vegetables are cooked.  Stir in cornflour mixture, then add coriander and mix to combine.

Serving suggestions: For a one-bowl meal, spoon into bowls or for a more substantial meal serve over steamed white or brown rice.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince and vegetable recipes your kids might like:

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

Sloppy Joes with Mushrooms & Spinach

Sloppy Joes with Mushrooms & Spinach

Bolognese-style Sauce

Bolognese-style Sauce

 

Lemon Roast Chicken & Vegetables

Roast Chicken - 020cCrispy skinned roast chicken with vegetables is a family favourite.

Squeezing lemon juice over the chicken adds great flavour and
placing the chicken on top of the vegetables means all the
flavoursome juices are absorbed by the vegetables – delicious.

Here I have used a combination of winter vegetables, but any
seasonal vegetables work well. Ring the changes with the seasons, this combination in winter – zucchini, eggplant, potatoes and
tomatoes in summer – whatever combination you choose you can’t go wrong.

Any leftover vegetables can be mashed and reheated for a delicious side at another meal or topped with an egg for breakfast or brunch.

Lemon Roast Chicken & Vegetables

Reserve any feathery tops from the fennel, chop and scatter over the chicken and vegetables just prior to serving.

Serves 4-6

3 medium carrots, chopped
3 medium parsnips, chopped
2 large potatoes, chopped
2 large red onions, cut into thick wedges
1 fennel bulb, cut into thick wedges
salt and freshly ground pepper
olive oil
1 x size 16 free-range chicken
1 tsp dried Italian herbs
1 lemon, halved
3 cloves garlic
1 small onion, quartered

1              Preheat oven to 180°C.

2              Place carrots, parsnips, potatoes, red onions and fennel in a roasting dish, season with salt and pepper and drizzle with a little
olive oil. Toss to combine.

3              Season cavity of chicken with salt and freshly ground black pepper, then sprinkle with Italian herbs. Squeeze juice from lemon over chicken and place garlic, onion quarters and lemon halves in cavity of chicken.

4              Brush chicken with olive oil and season with salt and freshly ground black pepper. Place chicken, breast side down, on top of
vegetables in roasting dish and roast for 1 hour. Turn chicken over, increase oven temperature to 200°C, baste with pan juices and roast for 30 minutes longer or until chicken is golden and cooked through. Cover loosely with aluminium foil and stand for 10 minutes before carving and serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chicken recipes you might like to try:

Oven-baked Chicken and Vegetables

Oven-baked Chicken and Vegetables

Chicken Adobo

Chicken Adobo

Moroccan Chicken & Kumara Braise

Moroccan Chicken & Kumara Braise

 

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Veg 009aSpice up any roast meal with these Indian spiced winter vegetables.

Both Brussels sprouts and parsnips are true winter vegetables,
preferring and doing better in cooler temperatures.

Looking like a carrot, parsnips are sweeter in flavour with a bit of a bite. They can be used instead of carrots in most recipes, but they tend to cook a little more quickly.

The starch in parsnips converts to sugar when exposed to cold and it is often said that they shouldn’t be dug until they have had a frost on them.

Keeping parsnips in the fridge means they get sweeter and recently a grower at the Farmers’ Market told me that one of their customers freezes them to increase the sweetness – I haven’t tried this, but you might like to, especially if keeping for longer than a few days.

Avoid very large parsnips which tend to have a woody, bitter centre – if you have no other choose remove the centre core when
preparing.

Looking like baby cabbages, the best Brussels sprouts are the
smallest ones – the smaller they are the sweeter they will be. One of the most fascinating things, I think, about Brussels sprouts is the way they grow – not as individual vegetables on the ground, but on a stalk – you see them like this sometimes at Farmers’ Markets.

Indian-spiced Roasted Brussels Sprouts & Parsnips

Serves 4-6

500g Brussels sprouts, trimmed and halved lengthwise
4 medium (about 150g each) parsnips, peeled and thinly sliced crosswise
2 large (about 200g each) red onions, quartered
¼ cup vegetable oil
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
¼ tsp cayenne pepper, or to taste
ground sea salt
½ cup chopped fresh coriander

1              Preheat oven to 220°C.

2              Combine oil with cumin, ground coriander, turmeric and
cayenne pepper in a large bowl. Add Brussels sprouts, parsnips and onions and toss to combine. Place in a single layer in a roasting dish. Season to taste with salt.

3              Roast for 30 minutes, tossing after 15 minutes, or until
vegetables are tender and golden.  Just prior to serving, add fresh coriander and toss to combine.

Happy cooking and eating.

Recipe by Rachel Blackmore

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