Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish. Servings 4
Prep Time 5minutes Cook Time20minutes Ingredients
6 whole parsnips
1 1/2 cups chicken or veggie stock
2/3 cup granulated sugar
1 teaspoon cinnamon
1 pinch salt
Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts
The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!
Yield: 4 servings
Warm Halloumi Butternut Squash Salad
For the roasted veg
1 butternut squash, peeled & cubed
1 sweet pepper
1 clove of garlic
2 tbsp olive oil
1 tsp dried mixed herbs
For the salad
100g baby kale
25g pine nuts, lightly toasted
250g halloumi cheese
For the dressing
2 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
Mix the olive oil and balsamic vinegar together and drizzle over the salad.