I like parsnips, I like ’em a lot.
They got that whole ‘Yeah – I guess I am a savoury veg. But you know what? I got a real sexy sweet side to me too…’ thing going on.
Well, it’s gotta be working – because I for one can never resist them and their underdog charm!
Whilst parsnips make a moreish mash to go with salmon, a perfect fritter ingredient and a playful take on eggs and soldiers – the simple act of roasting them up and throwing them in to a salad is hands down my go to way of eating this refreshingly affordable and accessible root vegetable.
Crispy on the outside and melt in the mouth tender in the inside… What’s not to love?
Here I’m sharing a crowd pleasing veggie recipe that has all the flavour – and promises not to leave you feeling the table unsatisfied. Pinky swear!
But as indeed we all are – ‘snips are even better when in good company that uplift and compliment them.
In this bowl, we have red onion, protein rich lentils (I used ready cooked for even quicker assembling, ’cause I can), fresh peppery greens and the ultimate honey mustard dressing.
”Oh, STOP IT!”
Of course I’m using True Honey Co’s Manuka in this recipe, whom of which I have had the total pleasure of collaborating with on their mega exciting UK launch! Read my previous article on True Honey to find out why they really are the best guys in the game for when it comes to getting your hands on the real deal of honey.
This salad is just as easy to eat as it is to prep, and despite the pretty basic list of foods you need to make it – you really get the most out of each and every ingredient.
I’m a big preacher of the ‘just cut the BS and keep it simple’ rule when it comes to cooking – and this dish is the perfect example of exactly that: Real food, tasting reaaaal damn good!
You can eat this by itself or go ahead and serve it with something else as a side, like some roast chicken perhaps? Or what about a juicy fillet of grilled salmon? Or or OR – a BIG spoonful of creamy hummus? The choice is yours, my friends.
Really hope you enjoy this one!
- 6 parsnips
- 1 red onion
- 1 tbsp olive oil
- salt and pepper
- 1 can ready cooked lentils - organic
- 1 tsp manuka honey
- 1 tsp wholegrain mustard
- 1 tsp apple cider vinegar
- 1 clove garlic, minced
- juice ¼ lemon
- 1 tbsp chopped parsley
- 4 handfuls fresh greens
- Peel and chop the parsnips and red onion, place on a lined baking tray and roast in a preheated oven at 180 degrees until tender, around 40 minutes.
- Meanwhile you can make the dressing by mixing together the mustard, honey, lemon, a glug of olive oil, garlic and apple cider vinegar.
- Gently heat the lentils in a saucepan and transfer to a bowl with the parsnips, red onion, parsley, and dressing, combining well.
- Grab your bowls and make a bed with the greens before assembling the parsnip and lentil mix on to each one. Season as you like, and enjoy!