Recipes>Parsnip Recipes
Honeyed Parsnip Quinoa with Chilli, Cardamom and Orange
by Rachel de Thample from FIVE
Serves 4
Total 40min
Prep 10min
Cook 30min
This visually stunning dish from the FIVE cookbook by Rachel de Thample pairs sweet orange and parsnip with nutty quinoa. A perfect winter salad or vegetarian main.
Discover more delicious Parsnip recipes
From roasted sides to silky purées
From the book
FIVE
Rachel de Thample
FIVE
150 delicious recipes to help you boost your daily dose of fruit and veg
Easy recipes to inspire nutritious eating
Fresh and creative flavour combinations
Buy From
Introduction
I love marrying hearty winter food with exotic, warm flavours. It works so well here. As with pretty much every dish in the book, there are lots of twists and turns you can add to make it your own.
Tags
Ingredients
| 1kg | parsnips, peeled and cut into 4cm long batons |
|---|---|
| 1 | large onion, thinly sliced |
| A pinch | of chilli powder |
| A few glosses of | of olive or rapeseed oil, plus 4 tbsp for the dressing |
| 200g | quinoa |
| 500ml | water |
| 3 | oranges |
| 1 tbsp | runny honey |
| 4 | cardamom pods, seeds finely ground |
| A large handful | of fresh parsley, finely chopped |
| A large handful | of almonds, toasted |
| Sea salt and freshly ground black pepper |
Method
Preheat the oven to 220°C/Gas 7. Place a large roasting or baking tray on the top shelf of the oven to warm up.
Toss the parsnips and onion in a bowl with a little salt, pepper and chilli powder. Gloss with just enough oil to lightly coat. Tumble onto the warmed tray and roast for about 25–30 minutes, or until golden and tender.
Meanwhile, rinse your quinoa in a fine mesh sieve. Heat a lidded pan and toast the rinsed grains for a moment. Swirl in a pinch of salt and a drop of oil. Pour in the water, pop a lid on, lower the heat and let it cook for 20 minutes, or until all the water is fully absorbed. Remove from the heat, lid still on, and leave to steam for a further 5 minutes. Drain any excess water.
Halve one of the oranges. Squeeze out 8 tablespoons of juice into a clean, lidded jam jar. Mix with the 4 tablespoons of olive oil, a pinch of salt, the honey and ground cardamom. Shake or whisk until fully emulsified. Taste and adjust the seasoning and the orange/oil/honey ratio to your liking.
Once the parsnips are nearly done, pour a little dressing over them, just enough to lightly coat, and pop them back in the oven for a couple of minutes, allowing the dressing to turn to a sticky glaze.
Cut the remaining oranges into 1cm-thick rounds – whip the peel off the rounds. Mix them through the quinoa, along with the chopped parsley and the remaining dressing. Tuck the roasted parsnips in to the mix, once cooked. Scatter the toasted almonds over the top. Serve warm or cold.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Parsnip Recipes
View all
Ottolenghi’s Parmesan and Black Pepper Roasted Parsnips
by Yotam Ottolenghi , Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT
Mary Berry’s Squash and Parsnip Roasties
by Mary Berry from Simple Comforts
More Vegetarian Recipes
View all
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Black Bean Houmous Salad Wrap
by Jamie Oliver from Eat Yourself Healthy
More Winter Recipes
View all
Ital Stew
by Xavier Bramble from Stews: One-Pot Comfort Food From Around The World
Rick Stein’s Pheasant Breasts with Islay Malt and Celeriac, Apple and Parsnip Rösti
by Rick Stein from Rick Stein’s Christmas
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
