Basil sorbet on parsnip chips with tomato

Basil sorbet on parsnip chips with tomato

Ingredients
4 small parsnip, trim ends, peel and slice into approx. ½ cm disks
1 bunch basil, picked and washed, reserve small leaves for garnish
½ lemon, juiced
¾ C water
½ punnet cherry tomatoes, trim ends & cut in half
Olive oil
Sea salt & cayenne pepper

Blend basil, water and lemon juice together. Pour into a container, cover and freeze for ½ hour, then rake with a fork. Freeze for a further hour, break up and blend again until smooth. Cover and return to freezer until ready for use.

Place parsnip slices in single layer on a baking paper lined tray, drizzle with olive oil and season with salt & cayenne pepper. Bake in preheated 180° oven until edges turn golden, approx 15min each side.

To serve place parsnip chips on tray, top with tomato, drizzle of olive oil and salt. Use a melon baller to scoop sorbet and place on top. Garnish with fresh basil leaves.

Parsnip & carrot fritters with tahini sauce

1 Tb flaxseed, ground
3 Tb warm water
1 large parsnip, grated
1 carrot, grated
2 spring onions, finely sliced
Sea salt, white pepper
¾ C almond meal
3 Tb tahini
1 clove garlic, crushed
½ lemon, juiced
3 Tb warm water
1 cucumber, peeled into ribbons
4 radish, sliced
1 avacado, sliced
Nori, cut into small strips (scissors work well)
Sesame or olive oil for frying

Stir flaxseed into 3Tb warm water, sit for 5 min to make gel (This replaces an egg to bind mix).
Mix parsnip, carrot, spring onion and a pinch of salt and pepper, add gel and combine well.
Stir through almond meal. Form fritters about 10cm in diameter, pressing together firmly.
Refrigerate while other prep is done.

For sauce mix tahini with lemon juice, garlic and a pinch of salt. Add warm water for desired consistency.
Fry fritters in hot oil until golden. Transfer to paper towel.
To serve, top fritters with tahini, cucumber, radish, nori and avocado.

FACT
Tahini is a paste made from sesame seeds. You can buy hulled or unhulled, both work for this recipe.
Unhulled has a higher nutrient content though hulled has a less bitter taste.

Sweet potato and parsnip soup

Sweet potato and parsnip soup

2 sweet potatoes, peel & chop, 1 inch cubes
1 large parsnip, peel & chop, 1 inch cubes
1 onion, diced
1 clove garlic, diced
2 Tb olive oil
1 tsp turmeric powder or 2cm fresh turmeric, grated
1 tsp cinnamon
1 litre vegetable broth
sea salt
Optional garnishes
¼ C flaked almonds, toasted
1 pear, sliced
parsley leaves

Fry onion in oil until soft, add spices fry 1 min.
Lower heat and add garlic, fry 1 min.
Stir in sweet potato, parsnip and a pinch of salt.
Pour in broth and simmer with lid on for 40 min, stir occasionally.
Blitz or blend soup until smooth.
Sprinkle with toasted almonds, parsley and sliced pear to serve.

FACT
Stock is cooked with bones and broth is not, ‘Vegetable stock’ is often an incorrect term.