Monday, 16 March 2009

parsnip pilaf

When I was small I never liked parsnips because we always had then boiled and I thought the taste was too overpowering...until I tried them roasted,now thats another story altogether(meaning its so good-it rocks).They turn milder,sweeter and less earthy.

Get 4 or 5 parnips (organic if possible )give them a good scrub ,top and tail ...then cut into bite size cubes.If they,re not organic you,ll have to peel them as all the pesticides get trapped just under the skin..but unfortunately all the vitamins too hang out by the skin(the choice as always is yours señores y señoritas)
Pop then into the oven18oc with a wee bit of olive oil and roast until soft.
Fry 1 or 2 onions diced finely in olive oil until transparent and soft.
Add dried thyme,tarragon(I,m still playing with it),dried parsley-all to taste.
Add crushed garlic and cook for a minute or so.
Then throw in a handful of chopped walnuts,the roasted parsnips and some cooked brown rice.
Salt it and pepper it ,then scatter some fresh chopped parsley on top...

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