Chef Bri Campbell’s (now at Dolly’s Cocktails) delicious parsnip dish will change your mind about this often maligned root vegetable.
Roasted Parsnips with Coconut Cardamom Carrot Puree and Pumpkin Seed Dukkah
Parsnips are my favourite vegetable of all time. I wanted to show how delicious they are by letting them shine in this recipe. –Bri Campbell, exec chef, Restaurant May.
| 1 lb | parsnips |
| 1 t | extra virgin olive oil |
| kosher salt and coarse black pepper | |
| fresh mint for garnish |
Pre-heat oven to 325ºF.
Give parsnips a wash and keep the skin on because they say the skin is good for you. Cut parsnips in half or in quarters lengthwise if they’re really big, place in a medium bowl, toss in the oil, and season to taste. Place parsnips cut side down on a parchment paper-lined baking pan. Roast for 45 minutes or until fork tender.
Coconut Cardamom Carrot Purée
| 3 T | extra virgin olive oil |
| 1 lb | peeled carrots, grated |
| 1 can | coconut milk (400ml) |
| seeds of 6 cardamom pods (crushed) | |
| 1 t | kosher salt |
Heat a thick-bottomed pot on medium heat. Add the oil and grated carrots. Stir carrots until they start to become soft. Add crushed cardamom seeds and stir for another 2 minutes to bring out the oil in the seeds. Add the coconut milk and lower heat to medium low. Let simmer for about 40 minutes. Stir often. The coconut milk will start to reduce and thicken. The carrot mixture is done when the coconut oil starts separating from the pudding, it will be orange just like the carrots. Put the mixture into a blender or food processor with a teaspoon of salt and blend until smooth. It is ready to eat now! Yum!
Pumpkin Seed Dukkah (doo-kah)
| ½ c | shelled pumpkin seeds |
| ¼ c | whole almonds |
| ¼ c | sesame seeds (half black sesame, half white sesame is nice) |
| ¾ t | ground coriander seed |
| ¾ t | ground cumin |
| ¼ t | fennel seed |
| ¼ t | red chili flakes |
| 1 t | kosher salt |
Combine all ingredients. Place a medium-sized frying pan on medium-high heat until you see smoke vapours coming from the pan. Then immediately turn the pan off and toss in your seed and nut mixture. Toss continuously or it will burn. This roasts the nuts, the seeds and the spices and brings out the natural oils. Give the seeds and nuts a good 6-8 tosses, then remove from the pan. Transfer into a food processor. Using the pulse button, pulse the dukkah to your desired size. It should resemble a nice seedy crumble.
Store in an airtight container for later use. Can be used on vegetables, salads, meats or eggs.
To serve: Once the parsnips are roasted place a generous spoonful of the carrot purée on a plate (or a larger serving platter). Arrange the parsnips on top and scatter around your pumpkin seed dukkah. Garnish with fresh mint if using.
Serves 2-4 people.