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