parsnips Archives

Curry recipes

Braised duck in caper-artichoke butter

50 minutes

Easter recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Battered and

Crispy parsnips with maple syrup and Parmesan

10 minutes

Chickpea recipes

Parsnip soup with sour cream and spiced crunchy chickpeas

1 hour

Stew recipes

Chunky winter vegetable stew with burnt sage butter

45 minutes

Root vegetable

Parsnip rostis with sour cream

3–5 minutes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

2 T butter
1 onion, thickly sliced
125 g brown mushrooms, halved
1 T harissa paste
1 T olive oil, plus extra for frying
4 chicken breasts, skinned and deboned
1 baguette, for serving

For the aïoli:

3 cloves garlic, crushed
1 free-range egg
1 free-range egg yolk
1 lemon, juiced
2 t water
1/2 cup vegetable oil
Salt, to taste

For the pineapple relish, mix:

1 pineapple, peeled and roughly diced
1 t yellow mustard seeds, toasted
1 T olive oil
1 T honey

For the vegetable crisps:

3 cups vegetable oil
3 beetroot, thinly sliced
4 parsnips, thinly sliced lengthways
2 Beauregard (orange) sweet potatoes, thinly sliced lengthways
Sea salt, to taste

Method

Preheat the oven to 200°C. Melt 1 T butter in a large frying pan over a medium heat. Add the onion and fry until golden, then remove from the pan. Melt the remaining butter in the same pan over a medium heat and fry the mushrooms until golden.

Mix the harissa paste and olive oil and coat the chicken breasts in the mixture. Heat a grill pan over a high heat. Chargrill the chicken breasts for 3 minutes on each side. Transfer to a baking tray, brush with any remaining harissa mixture and finish in the oven for 5 to 7 minutes, or until cooked through but still succulent and tender. Slice diagonally.

Slice the baguette into quarters, then slice open each quarter. Fry, cut-side down, in hot oil until golden and toasted.

Assemble the burger by layering the aïoli, fried onions, sliced chicken breast, fried mushrooms and a spoonful of pineapple relish between two toasted baguette slices. Serve with the vegetable crisps.

To make the aïoli, blend the garlic, egg, egg yolk, lemon juice and water. While blending, slowly pour in the vegetable oil in a steady stream. Season to taste.

To make the vegetable crisps, heat the oil in a large saucepan. Carefully drop batches of first the beetroot, then the parsnips and sweet potato into the hot oil and fry for 1 to 2 minutes, until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. Season.

Slow-cooked beef chuck ragù

Tahini hot chocolate with sesame sugar rim

Date, almond butter and tahini freezer squares

Sticky lamb curry

Braised duck in caper-artichoke butter

Herb-marinated roast lamb

Stuffed pork shoulder

Bulgur wheat and honey-roasted parsnip salad

Crispy parsnips with maple syrup and Parmesan

Parsnip soup with sour cream and spiced crunchy chickpeas

Chunky winter vegetable stew with burnt sage butter

Parsnip rostis with sour cream

Braised chicken with root vegetables on barley pilaf

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Ingredients

Method