parsnip

Parsnip & Sage Stuffing Salad

RECIPE BY NATASAHA CORRETT

 

 

Serves2
Cooks InPrep time: 5 minutes | Cooking time: 30 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

2tbsp coconut oil
1/2 white onion diced
1 clove garlic
1 large sliced leek
1 stick celery
8g sage leaves
150g cooked peeled chestnuts
10g parsley
zest of 1 orange
pinch pink salt
ground pepper to taste
6 parsnips
sesame seeds for garnish
salad leaves

Method

  • Preheat the oven to 180 deg.
  • Slice the parsnips lengthways into quarters.
  • Add a 1 tbsp sunflower oil and a pinch of pink salt and put into the oven for 30 minutes or until soft.
  • Put the coconut oil in the pan to melt and sauté the onion and garlic for 2 minutes until the oil starts to absorb.
  • Add 3 tbsp water and thinly sliced celery and leek for 2 minutes until they become soft.
  • Chop the chestnuts into quarters.
  • Add 3 more tbsp. water with the chopped sage leaves and chestnuts.
  • Stir in the orange zest and add salt and pepper to taste.
  • Add 3 tbsp water and stir in the parsley.
  • Serve with the roasted parsnips and salad leaves garnish with sesame seeds.
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