Parsnips with Chimichurri & Walnut
Rated 5 stars in the Field Kitchen
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45
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Serves 4
40-50 mins
Serves 4
What you'll need…
- 1x small butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- Pinch of salt
- 4x eggs
- 1 pound Ramen noodles
- 3 liters vegetable stock or dashi
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (do not use if vegetarian)
- ¼ cup white miso
- 6x Sausages of your choice
- 2x Spring onions, chopped
- Sesame seeds (optional)
- 1x teaspoon chili oil (optional)
The method
1
Preheat the oven to 180°C.
2
Toss the squash with the olive oil and a bit of salt. Spread evenly on a baking dish and transfer to the oven. Bake for about 20 minutes, or until tender. Remove from the oven and set aside.
3
Meanwhile, hard or soft boil the eggs, depending on your preference (I like mine a little softer). Peel and slice in half vertically.
4
Cook the noodles in a large pot of boiling water until very al dente. Drain, rinse in cold water, and set aside.
5
Put the broth, soy sauce, and fish sauce in a large pot and bring to a boil.
6
Add the miso and chilli oil, if using, and stir until fully incorporated.
7
In a separate pan, heat a drizzle of oil. Remove the outer sausage skin from your sausages and crumble them into the saucepan. Once cooked, set aside.
8
Add the noodles to the broth, and remove from the heat.
9
Ladle the broth and noodles into bowls. Top with roasted squash, half an egg, spring onions, sausage meat and sesame seeds. Enjoy!
Recipe by Lucie, Marketing Manager
