Name: Earthy winter parsnip
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

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

Serves 6

Cook

30M

Ingredients

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

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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