serves
4
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 4 parsnips, peeled and diced into 2 cm pieces
- ½ fennel, diced
- 30 ml olive oil
- 2 brown onions, thinly sliced
- 3 garlic clove, thinly sliced
- ¼ cup white wine
- 3 sprigs thyme
- 1 bay leaf
- 2 litres vegetable stock
- Salt and pepper
Dressing
- ¼ cup golden syrup
- 2 tsp Korean chilli flakes
- 1 sprig thyme
- ½ lemon, zest only
Crunch
- 1 cup hazelnuts
- 1 tsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp cumin powder
- ½ tsp salt
- 1 tsp onion powder
Garnish
- Sliced spring onion (green part)
Instructions
- Preheat the oven to 230°C.
- Toss the parsnip on a baking tray with some oil and a little salt and place in the oven to roast for 20 minutes, turning half way.
- Add oil to a large pot on medium high heat and bring to temperature. Add the onion and cook with a little salt until brown. Add the garlic and cook for a further 3 minutes. Add the white wine and cook for 3 minutes again. Add fennal along with the thyme sprigs, bay and a little more salt. Add the vegetable stock, bring to a boil, reduce to a simmer and cook until the fennel is soft.
- Meanwhile, mix the dressing ingredients with little water (enough to create a runny consistency) and set it aside.
- Place the hazelnuts on a baking tray and cook in the oven for 5 minutes. Be careful though as the oven temperature is high and the nuts could burn. Take out and place in a tea towel and give a bash with a rolling pin. While they are still hot, place them in a bowl, add the oil and the spices and mix together to stick.
- Once the parsnips are cooked and nice and ‘roasty’, remove from oven and reserve a few handfuls. Add remainder to the pot wit the fennel mixture and with a stick blender, blend everything, adding a little more water if it is becoming too thick.
- Serve topped with the toasted nuts, a few roast parsnip pieces, a drizzle of dressing and spring onion.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
