Parsnips with Chimichurri & walnut

Rated 5 stars in the Field Kitchen

45

Serves 4

What you'll need…

  • 500g parsnips
  • 200g walnut
  • 100g brown sugar
  • 100g icing sugar
  • 100ml olive oil
  • Salt to taste
  • 1 x bunch of flat parsley
  • 1 x red onion ( fine dice)
  • 5 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp smoked paprika
  • 3 x red chilli ( seeds removed fine diced)
  • Half a bunch a fresh oregano
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 x garlic clove crushed
  • Salt to taste
IMG 7841

The method

1

In a sauce pan bring to the boil your walnut with enough water to cover. Drain and in a bowl cote in icing sugar and a little salt then deep fry at a 180c remove from oil and set aside to garnish your parsnips

2

Peel and quarter your parsnips place in to a preheat oven at 160c coated in brown sugar and olive oil and cook for 40 minutes season well and allow to cool

3

Roughly chop your parsley and orangarno and place in to a large bowl with diced onion, chilli, garlic, zest, olive oil, sherry vinegar and paprika mix well and generously coat your parsnips with chimichiurri and fried walnuts

Enjoy hot or cold

Jake Boyce Head Chef Groobarbs Field Kitchen

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