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March 5, 2012 / An Anthology of Clouds

Roast Parsnips With A Yoghurt and Date Sauce

Parsnips with Date and Yoghurt Sauce

Parsnips: The ingredient of the hour

This dish is bright and a little strange, best when the parsnips are still warm, and is very, very pretty. From Riverford Farm Cookbook. Recipe below the photo:

Parsnips with Date Yoghurt Sauce
2 lbs parsnips
2tbs unsalted butter, melted
1 tbs olive oil
sea salt and freshly ground black pepper
1 tbs maple syrup
zest of one orange
1 garlic clove, crushed
1 red chili, deseeded and finely chopped
juice of 1 lemon
pinch of ground cumin
cup of plain yoghurt
8 pitted dates, finely chopped
1 tbs chopped mint or parsley (optional)

1. Preheat the oven to 400
2. Peel the parsnips and cut into quarters lengthways, cutting out the woody core if need be.
3. Toss in the butter and oil, season with salt and pepper and mix through the zest and maple syrup
4. Roast for 40 min. Meanwhile, mix together all the other ingredients except the herb to make the dressing.
5. To serve, drizzle the roasted parsnips with the yoghurt sauce and garnish with herb.

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One Comment

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  1. Emily Schriebl Scott / Mar 7 2012 8:02 pm

    mmm.

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