Parsnips aren’t a vegetable that I’ve ever known how to use up, beyond roasting them to go alongside a roast dinner or putting them in a stew. As a result, I tend to avoid buying them, which is a shame because they are particularly abundant during the winter months and are properly British (meaning very few food miles).
Thanks to a large delivery of them as part of an organic veg box, I did end up with a few too many, hence the creation of this salad.
I’m pleased to report that roasted parsnips work particularly well in salads, adding a substantial texture and some sweetness. Flavour is added to the parsnips with mild black onion seeds, turmeric, thyme & garlic but almost any combination of herbs and spices go so grab whatever is lurking in your cupboard. Apples add further sweetness, pistachios crunch and lemon juice on the kale contributes acidity. It’s a nice little combination full of nutrients.
This recipe keeps well in the fridge for a day so leftovers are perfect for lunch.
Ingredients (serves 2 as a lunch or as a side)
3 large parsnips, peeled & thickly sliced
1 tablespoon of coconut oil
1 teaspoon of black onion seeds
1/2 teaspoon of turmeric
leaves from 2 sprigs of thyme
2 cloves of garlic, left unpeeled but each clove sliced in half
sea salt and black pepper to season
2 bowls of torn kale leaves
juice of a lemon
sea salt and black pepper to season
1/2 apple, cut into wedges then sliced
a large handful of roasted pistachios (around 40g)
2 tablespoons of good quality olive oil
1/2 tablespoon of sherry vinegar (optional)
Method:
Preheat the oven to 180 degrees C.
Put the parsnips, coconut oil, black onion seed, turmeric, thyme and garlic on a baking tray. Season with sea salt and black pepper, stir well and put in the oven. Remove after 2-3 minutes and stir again. This would’ve allowed the coconut oil to melt so now it can coat the parsnips.
Return to the oven and roast for 30-40 minutes until golden and soft. Set aside to cool.
Wash the kale, season with sea salt and black pepper, squeeze over the juice of the lemon. Rub the kale leaves until they reduce in quantity by about half. This will help to break the fibres down in the kale so it’s more palatable to eat. If you are hipster enough, you may have heard of this as “massaged kale”.
Combine the massaged kale, parsnips, apple and pistachio in a large bowl. Drizzle over the olive oil and some sherry vinegar if using. Give it a good stir and it’s now ready to eat.