Roast Parsnip and Mushroom Winter Salad
This is a really hearty, warm salad which is perfect for this time of year, especially as the recipe uses parsnips, mushrooms, walnuts and brazil nuts which are all at their best in winter.
The dressing is made from the delicious caramelised bits on the roasting tin along with sweet yet sharp balsamic vinegar, apple brandy (or juice, if you like) and a good drizzle of quality extra virgin olive oil. The result is a gorgeous, syrupy, rich glaze that really brings this dish to life. This dish is great on its own (especially if you have veggies round for Christmas!) but it's also fantastic as a side for a good rump steak!
Roast Parsnip and Mushroom Winter Salad
Serves 4-6
600g parsnips, peeled and cut into bite-size chunks
2 medium onions, cut into slim wedges
olive or rapeseed oil
250g mushrooms, roughly chopped
50g walnuts, chopped
50g brazil nuts, chopped
3 garlic cloves, finely chopped
100g salad leaves
75ml brandy or calvados or cloudy apply juice
2 tbsp balsamic vinegar
sea salt and freshly ground black pepper
extra virgin olive oil, to finish
Preheat the oven to 190C/Gas 5.
Put the parsnip chunks and onion wedges into a large roasting tray (suitable for use on the hob). Add 2 tbsp of oil and some salt and pepper then stir well and roast for 30 minutes.
Add the mushrooms, nuts and garlic, stir well and return to the oven for 15-20 minutes, or until all the veg are tender and nicely coloured, and the nuts are well browned.
Heap the salad leaves onto a large serving plate. Spoon the hot, roasted vegetables over the leaves (they'll start to wilt a little with the heat, which is exactly the idea).
Put the roasting tray over a low heat on the hob and pour in the brandy/calvados/apple juice. Let it simmer for a few minutes, using a spatula to stir and scrape up any little bits of caramelised veg from the base of the tray. When it's reduced by about half, take it off the heat. Stir in the balsamic vinegar, then immediately drizzle over the salad to glaze.
Drizzle over a little extra virgin olive oil, season with salt and pepper and serve straight away.
The dressing is made from the delicious caramelised bits on the roasting tin along with sweet yet sharp balsamic vinegar, apple brandy (or juice, if you like) and a good drizzle of quality extra virgin olive oil. The result is a gorgeous, syrupy, rich glaze that really brings this dish to life. This dish is great on its own (especially if you have veggies round for Christmas!) but it's also fantastic as a side for a good rump steak!
Roast Parsnip and Mushroom Winter Salad
Serves 4-6600g parsnips, peeled and cut into bite-size chunks
2 medium onions, cut into slim wedges
olive or rapeseed oil
250g mushrooms, roughly chopped
50g walnuts, chopped
50g brazil nuts, chopped
3 garlic cloves, finely chopped
100g salad leaves
75ml brandy or calvados or cloudy apply juice
2 tbsp balsamic vinegar
sea salt and freshly ground black pepper
extra virgin olive oil, to finish
Preheat the oven to 190C/Gas 5.
Put the parsnip chunks and onion wedges into a large roasting tray (suitable for use on the hob). Add 2 tbsp of oil and some salt and pepper then stir well and roast for 30 minutes.
Add the mushrooms, nuts and garlic, stir well and return to the oven for 15-20 minutes, or until all the veg are tender and nicely coloured, and the nuts are well browned.
Heap the salad leaves onto a large serving plate. Spoon the hot, roasted vegetables over the leaves (they'll start to wilt a little with the heat, which is exactly the idea).
Put the roasting tray over a low heat on the hob and pour in the brandy/calvados/apple juice. Let it simmer for a few minutes, using a spatula to stir and scrape up any little bits of caramelised veg from the base of the tray. When it's reduced by about half, take it off the heat. Stir in the balsamic vinegar, then immediately drizzle over the salad to glaze.
Drizzle over a little extra virgin olive oil, season with salt and pepper and serve straight away.
Comments
Post a Comment