Parsnips – they’re back! A Moroccan style soup with chickpeas and harissa topped with garlic scented toasted breadcrumbs
October 25, 2013
This week brings the first of this season’s parsnips which for me always mean autumn. A member of the carrot family, they are sweet with a gorgeous earthiness so they work really well with things like butter, garlic, parsley, potatoes, honey, curry, cinnamon and nutmeg. They can be boiled, pureed, mashed and deep-fried but I think roasting really brings up their lovely flavour and it really couldn’t be an easier way to go. Simply peel and cut them into even-sized chunks then heat some olive oil in a roasting tin. Toss in the parsnips and roast for about 45 minutes. As you’d expect, these are brilliant with an roast dinner but you can also use them with veggie meals like say, a spiced (try cumin, chilli and garlic) cous cous. My recipe this week is for a warming Moroccan style soup with cumin seeds, Harissa and lots of garlic (great for fighting oncoming colds as the weather starts to turn wintery). Harissa, if you haven’t had it before, is a thick spicy Moroccan chilli paste you get in Middle Eastern shops and good delis. This soup has heat but won’t blow your head off. We all had it for dinner last night and the kids ate it quite happily. If it’s more fire you’re after just add more Harissa.
Moroccan style soup with parsnips, chickpeas and Harissa served with garlic scented toasted breadcrumbs
You’ll need:
1 medium onion
Olive oil
2 medium carrots (roughly 200gr)
2 medium parsnips (roughly 250-300gr)
2 bay leaves 5 cloves garlic roughly chopped
1 teaspoon cumin seeds
2L vegetable stock (Marigold as always unless you make your own)
1 tin chickpeas Harrissa To garnish;
A handful breadcrumbs
1 clove garlic
Olive oil
What to do with the last of the root veg………..
April 18, 2012
More usual in our house though, is the vegetarian route and last night was no exception – I made honey roasted beets and parsnips then a lightly dressed warm lemon cous cous salad with toasted sunflower seeds and some baked goat’s cheese .It’s a combination that’s easy to prepare and always goes down a storm.
I think the best way to go is to boil the vegetables first (separately or everything will go pink and it is nice to have the 2 colours) so the roasting doesn’t take too long. This way, once the veg is in the oven you’ll have enough time to do the cous cous, slice the goat’s cheese and of course have at least one glass of wine.
Balsamic Roasted Beetroot and Parsnips (for 2)
You’ll need:
600gr Parsnips
600gr Beetroot
Olive Oil
Balsamic Vinegar
Honey
Start with your beetroot as they’ll take the longest. Wash but don’t peel them or all their lovely colour will leech out. Cover in water and bring to the boil then simmer til done (ie until you can easily stick a knife through them). This will take anything from 40 minutes to an hour for really big bulbs. When they’re ready take them off the heat, drain and allow to cool slightly. Peel and cut each Beetroot into quarters or eighths depending on the size.
While the beetroot are cooking, you can get on with the parsnips. Wash, peel and cut into chunks or lengths. Boil in salted water until tender (this should take about 15 minutes).
When the vegetables are ready, heat your oven to Gas mark 6 or 200 degrees and warm some olive oil on 2 non stick baking trays (roast the veg separately too to avoid turning the parsnips pink). When the oil is hot, add your veg along with a generous drizzle of honey. Toss well then put in the oven. After about 25 minutes toss again to make sure things cook evenly. Return to the oven and roast for another 25 minutes, then add a dash of balsamic vinegar, toss and return to the oven for another 15 minutes or until everything has carmelized nicely. Season with salt and pepper and they’re ready to serve.
The Cous Cous and baked Goat’s Cheese
You’ll need:
Cous Cous
Sunflower Seeds
Lemon Juice
Olive Oil
2 rounds Chevre Goat’s Cheese about 1 inch thick
Rosemary or thyme
Olive oil
Prepare enough cous cous for 2 and dress with some nice olive oil and lemon juice. Toast some sunflower seeds on a dry pan and throw them in.
The baked goat’s cheese is simple -drizzle with olive oil and top with herbs (I used thyme) then bake the rounds on a tray for about 8 minutes. When you think the veg is starting to caramelize, throw them into the oven and everything will be ready together. If you want to make things really special marinate the cheese in oil with some rosemary and thyme a la Alice Waters. This can be done the day before and really brings up the flavour of the herbs in the cheese.
In case you were wondering……..
The leaves in your bag with white stalks are pak Choy and they should be steamed or stirfried with garlic and ginger. The other leaves are baby(ish) Wicklow spinach
Hope you enjoy the recipes, have a great week,
Sarah
Beetroot and Parsnips
November 28, 2008
Hi everyone,
Like all root vegetables, this week’s Beetroot and Parsnips are beautful roasted. I often serve them together topped with a scattering of parsley. It’s a great side dish especially with a roast.
More usual though is the vegetarian route – add a simple warm cous cous salad with maybe toasted pumpkin seeds and some baked Goat’s Cheese and you’ve got dinner.It’s a combination that’s easy to prepare and always goes down a storm.
I think the best way to go is to boil the vegetables first (separately or everything will go pink and it is nice to have the 2 colours) so the roasting doesn’t take too long. This way, once the veg is in the oven you’ll have enough time to do the Cous Cous, slice the Goat’s Cheese and of course have at least one glass of wine.
Balsamic Roasted Beetroot and Parsnips (for 2)
You’ll need:
600gr Parsnips (about what you have in this week’s bag)
600gr Beetroot (about what you have in this week’s bag)
Olive Oil
Balsamic Vinegar
Honey
Start with your beetroot as they’ll take the longest. Wash but don’t peel them or all their lovely colour will leech out. Cover in water and bring to the boil then simmer til done (ie until you can stick a knife through them). This will take anything from 40 minutes to an hour for really big bulbs. When they’re ready take them off the heat, drain and allow to cool slightly. Peel and cut each Beetroot into quarters or eighths depending on the size.
While the beetroot are cooking, you can get on with the parsnips. Wash, peel and cut into chunks or lengths. Boil in salted water until tender (this should take about 15 minutes).
When the vegetables are ready, heat your oven to Gas mark 6 or 200 degrees and warm some olive oil on a non stick baking tray. When the oil is hot add your vegetables and a drizzle of honey. Toss well then put in the oven. After about 20 minutes toss everything to make sure the veg cooks evenly. Return to the oven and roast for another 15 minutes, toss again then add a dash of balsamic vinegar and return to the oven for another 15 minutes or until everything has carmelized nicely. Season with salt and pepper and serve.
The Cous Cous and baked Goat’s Cheese
You’ll need:
Cous Cous
Pumpkin Seeds
Lemon Juice
Olive Oil
2 rounds Chevre Goat’s Cheese about 1 inch thick
Prepare enough Cous Cous for 2 and dress with some nice olive oil and lemon juice. Toast some pumpkin seeds on a dry pan and throw in.
The baked goat’s cheese is simple. Just bake the rounds on a tray for about 10 minutes so when you think the veg is starting to caramelize is a good time to throw them in the oven. If you want to make things really special marinate them in oil with some rosemary and thyme a la Alice Waters. This can be done the day before and is fab.
In case you were wondering……..
The leaves in your bag with white stalks are pak Choy and they should be steamed or stirfried with garlic and ginger. The other leaves are baby(ish) Wicklow spinach
Hope you enjoy the recipes,
Have a great weekend,
Sarah