![]() ![]() ½ cup hazelnuts, toasted at 200☌ for 7 minutes, skins removed and roughly choppedįresh sage leaves, fried in olive oil until crisp (as many as you like) MISO SESAMEġ tbsp honey, melted if necessary (substitute with brown rice syrup if vegan)Īdd in 1–2 tsp (to taste) soy sauce, or tamari if gluten freeġ tbsp sesame seeds, white, black or bothġ–2 spring onions, green parts thinly sliced SMOKEY MAPLE SAGE AND GARLICĢ cloves garlic, finely chopped or grated Serve roasted parsnips drizzled with the matching aioli, and a generous scatter of toppings. The parsnips are done when they are tender, golden and a little scorched in places. Tip the parsnips onto a lined baking tray and roast for 20–25 minutes, turning half way through cooking time. Add in your choice of flavour rub and use your hands to rub it all over the parsnips, ensuring every piece is coated. Peel and cut parsnips into even sized batons and put them into a large mixing bowl. White (or shiro) miso paste and fried shallots are easily available from Asian supermarkets. Mix your choice of flavour rub ingredients together in a small bowl before you get started, and stir a flavour add-in through your aioli to match. ![]() One kilogram of parsnips will serve four people as a generous snack or side dish. ![]() Parsnips shrink a bit during cooking (and disappear from the table very quickly), so I’m generous with the amount I cook. Make your own aquafaba aioli with this recipe, or use store bought to save time. These three flavour options are all easy to make and incredibly delicious, the only hard part is deciding which one is the best. A simple lick of olive oil and a sprinkle of salt is all that’s strictly necessary, but it’s very easy to make parsnips a real hero dish by adding some extra flavours to the roasting pan, serving them with a flavoursome aioli and some tasty morsels to garnish. Earthy and sweet, parsnip lends itself well to roasting and is at its best with toasty caramelised edges. Of all the underrated root vegetables, parsnip would be my favourite. ![]()
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