Cardamom, clove parsnips with crispy cavalo nero, orange, cranberries and walnuts

With the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.

With the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.

| serves 4-6 |

  • 50g walnuts
  • 6 mediim sized parsnips
  • 1 large orange (zested and fruit
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • 1 tsp cinnamon
  • salt and pepper
  • 2 tbsp Olive oil (plus 1tbsp for cavalo nero)
  • 1 tbsp honey
  • 1 small bunch cavalo nero (cut it into roughly 4cm sized pieces, with very stalky bits cut into 2cm pieces)
  • 40g dried cranberries
METHOD
  • Preheat your oven to 180 degrees and place your walnuts onto a clean baking tray. Cook for about 8-10 minutes until they begin to smell nutty and are slightly darker in colour. Be careful not to burn. Remove and allow to cool before roughly chopping.
  • Peel your parsnips and chop into equal size pieces - slice it in half width ways, then quarter the wider end and halve the smaller end.
  • Place parsnips onto a baking tray and add your orange zest, spices and good pinch of salt and grind of black pepper. Drizzle over your 2 tbsps of olive oil and honey before massaging everything together with your hands.
  • Roast for 35-45 minutes until your parsnips have cooked through and gained a sticky char in places.
  • Whilst your parsnips cook chop your zested orange. Slice off its top and bottom and work your way around it using a serrated knife to remove any remaining skin. Then slice into segments.  Then place your chopped cavalo nero into a bowl and massage in the remaining tablespoon of olive oil in with your hands.
  • When your parsnips are 10 minutes away from being cooked lay your oiled cavalo nero over the top of your parsnips and allow it to cook and slightly crisp.
  • Once everything has cooked remove the tray from the oven. Sprinkle over your cranberries and gently toss everything together using tongs or a spoon. Transfer onto a serving dish and arrange your orange slices. Finish by sprinkling over your walnuts. Eat right away and enjoy leftovers cold too.

 

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