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This week's recipe discovery...
Jan. 30th, 2009 02:13 pmOr, 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 )
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 )
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.
