This week's recipe discovery...
Jan. 30th, 2009 02:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sam_tOr, Something Else To Do With Parsnips.
I wanted something quick and tasty that would use up some root vegetables. Luckily, Munchkin Mail's recipe blog came to the rescue with a post about Parsnip and Lemon Couscous. The concept sounded a little strange but it was exactly the sort of recipe I was looking for so I decided to give it a go. I did add to the basic recipe rather, but more because I fancied something with a bit more variety and I didn't have all of the ingredients than because I thought it wasn't going to work. It turned out really rather well: I'll make it again with pleasure, which is a lot more than you can say for all of my internet-inspired cooking experiments.
Spiced Parsnip and Lemon Couscous with Roasted Vegetables - Serves 1
All measurements are approximate and can be adjusted to taste/appetite.
1 medium parsnip
1 lemon
About 75g couscous
1 dsp ground cumin
1 dsp sweet unsmoked paprika
Stock - I used lamb, but vegetable would also be good
Leftover roasted vegetables (e.g. carrots, shallots, beetroot, squash, sweet potato...) - about two serving spoonsful
Handful pine nuts
As much parsley and fresh coriander as you happen to have, up to about a handful of each, chopped
Black pepper
Olive oil (optional)
Peel the parsnip and chop it into small chunks. Put into a non-stick saucepan over a medium heat with a bit of olive oil, water or stock; put the lid on and allow to fry/braise, shaking the saucepan occasionally, until the parsnip is cooked and (if using oil) going golden-brown at the corners. Drain if necessary.
Meanwhile, measure the couscous into a heatproof bowl, add the spices, and pour on enough hot stock to cover it comfortably. Stir once, cover, and leave it for ten minutes or so. Toast the pine nuts in a dry frying pan. Heat the roasted vegetables in whatever way you prefer - I microwaved them for a couple of minutes.
When the parsnip and couscous are done, stir the parsnip into the couscous, along with about half the zest of the lemon (unless, like me, you used the zest earlier in the week) and half to all of the juice, depending on how dry the couscous is and how much you like lemon. You may want to add salt if you're using unsalted stock. If you have more than a sprinkling of the fresh herbs, stir most of them in now.
Put the couscous on a plate or in a bowl, spoon the roasted vegetables on top, then sprinkle with the pine nuts, fresh herbs and freshly-ground black pepper.
You want to end up with a balance of sweetness from the parsnip and roasted vegetables with the sharpness of the lemon and the savoury flavours of the spices and the stock. Spinach probably wouldn't go amiss, if you want something green in there, but don't overwhelm the parsnip in the couscous.
I wanted something quick and tasty that would use up some root vegetables. Luckily, Munchkin Mail's recipe blog came to the rescue with a post about Parsnip and Lemon Couscous. The concept sounded a little strange but it was exactly the sort of recipe I was looking for so I decided to give it a go. I did add to the basic recipe rather, but more because I fancied something with a bit more variety and I didn't have all of the ingredients than because I thought it wasn't going to work. It turned out really rather well: I'll make it again with pleasure, which is a lot more than you can say for all of my internet-inspired cooking experiments.
Spiced Parsnip and Lemon Couscous with Roasted Vegetables - Serves 1
All measurements are approximate and can be adjusted to taste/appetite.
1 medium parsnip
1 lemon
About 75g couscous
1 dsp ground cumin
1 dsp sweet unsmoked paprika
Stock - I used lamb, but vegetable would also be good
Leftover roasted vegetables (e.g. carrots, shallots, beetroot, squash, sweet potato...) - about two serving spoonsful
Handful pine nuts
As much parsley and fresh coriander as you happen to have, up to about a handful of each, chopped
Black pepper
Olive oil (optional)
Peel the parsnip and chop it into small chunks. Put into a non-stick saucepan over a medium heat with a bit of olive oil, water or stock; put the lid on and allow to fry/braise, shaking the saucepan occasionally, until the parsnip is cooked and (if using oil) going golden-brown at the corners. Drain if necessary.
Meanwhile, measure the couscous into a heatproof bowl, add the spices, and pour on enough hot stock to cover it comfortably. Stir once, cover, and leave it for ten minutes or so. Toast the pine nuts in a dry frying pan. Heat the roasted vegetables in whatever way you prefer - I microwaved them for a couple of minutes.
When the parsnip and couscous are done, stir the parsnip into the couscous, along with about half the zest of the lemon (unless, like me, you used the zest earlier in the week) and half to all of the juice, depending on how dry the couscous is and how much you like lemon. You may want to add salt if you're using unsalted stock. If you have more than a sprinkling of the fresh herbs, stir most of them in now.
Put the couscous on a plate or in a bowl, spoon the roasted vegetables on top, then sprinkle with the pine nuts, fresh herbs and freshly-ground black pepper.
You want to end up with a balance of sweetness from the parsnip and roasted vegetables with the sharpness of the lemon and the savoury flavours of the spices and the stock. Spinach probably wouldn't go amiss, if you want something green in there, but don't overwhelm the parsnip in the couscous.
