Sunday, 19 February 2012

Baked Parsnips and apple with onions. Seasoned with fennel seeds, nutmeg and a chilli yoghourt dressing

This winter dish is simple and requires about 15 minutes in the oven.

Use 1 to 2 parsnips and half an apple per person.
Peel and cut the parsnips into large chunks. Simmer in salted water for five minutes then toss in an unflavoured oil such as rapeseed. Place on a metal oven tray.Core the apples do not peel them and cut into chunks. Add some chopped spring onions. Bake at 200C until the parsnips are brown and the onion soft. Add a spinkle of fennel seeds and grated nutmeg. Sprinkle some pumpkin seeds over the top. To 2 tablespoons of plain yoghourt add a pinch of chilli powder. Serve drizzled over the top.

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