It’s been a couple of weeks since I last posted. I haven’t had a chance to cook anything new & exciting with a poorly baby at home. But on Mothering Sunday, with my husband at home to help out a little, I managed to get into the kitchen and try something new. I LOVE being in the kitchen and cooking; I find it very relaxing and therapeutic.
This week I received a giant parsnip in my Abel & Cole box (it was almost 45cm long!) I wanted some inspiration as to how I could eat it. I have this great cookbook called The Love & Lemons Cookbook. It’s great for vegetable dish ideas; running from A through to Z. I turned to P for Parsnip and it certainly didn’t disappoint. One of the recipes for parsnip was for parsnip fries with red pepper hummus. I’ve never made my own hummus before – I eat half a pot almost daily – but I’ve always wanted to try make it. Here’s the recipe below (the images):
- A few parsnips (roughly 0.5kgs)
- Olive oil for drizzling
- Chopped parsley for dressing
- 1 & 1/2 cups of cooked chickpeas
- 1 small garlic clove, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 red pepper, chopped
- 1/4 cup toasted almonds
- 1/2 teaspoon of smoked paprika
- 1/4 cup olive oil
- sea salt and pepper for tasting
Preheat the oven to 180c. Slice the parsnips into strips – similar shape to fries. Place on a try and drizzle with olive oil. Roast for roughly 40 minutes and turn half way through.
Whilst the parsnips are roasting chop the red pepper and place in the oven for 10 minutes to cook. Once the pepper is cooked place the chickpeas, garlic clove, lemon juice, red pepper, toasted almonds, paprika and olive oil into a blender and whizz up. Blend until it reaches a smooth consistency but if you would like it even smoother you can add up to 3 tablespoons of warm water. Pop it into the fridge to cool whilst you wait for the parsnips to finish.
Remove the parsnips from the oven and toss with the chopped parsley and a little salt for flavour, if you so wish. I recommend serving the parsnip fries whilst they are warm with the hummus.
This dish is a great for a healthy snack when entertaining or I have it as an accompaniment to a salad for lunch.