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Recipe

Earthy winter parsnip

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Jul 31, 2013 2:00pm
  • 30 mins cooking
  • Serves 6
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Ingredients

Earthy winter parsnip
  • 1/2 cup olive oil
  • 4 parsnips, peeled and cubed
  • 2 red onions, halved and sliced
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 dried chillies, crumbled
  • 1 teaspoon curry powder
  • 2 x 400 gram cans chickpeas, drained and rinsed
  • juice of 1 lemon
  • 1/2 cup currants
  • 200 gram feta cheese, crumbled
  • 1 cup flat-leaf parsley, chopped
  • 1/2 cup coriander, chopped
  • 6 spring onions, sliced

Method

Earthy winter parsnip
  • 1
    Preheat oven to 180°C. Toss half the oil, parsnip, onion, spices and seasoning together in a roasting dish and roast for 20 minutes or until golden.
  • 2
    Add the chickpeas, stir well to combine and roast for another 10 minutes.
  • 3
    Mix the lemon juice with the remaining olive oil to make a dressing.
  • 4
    Cool parsnip mixture then mix with remaining ingredients and dressing for a cold salad. Or mix with remaining ingredients immediately, drizzle with dressing, toss and serve as a hot accompaniment to roast chicken, lamb or barbecued meats. Served hot, it’s a great base for a poached or fried egg, too.

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