a short recipe this week that makes for a great lunch in under 30 minutes.
With parsnips think fibre, B vitamins and antioxidants. Sneaking a spoon of turmeric into these rostïs further increases their anti-inflammatory quality.
PARSNIP ROSTÏS
ingredients
two medium or one large parsnip
one egg beaten
one teaspoon of turmeric
one teaspoon of chopped mint
two tablespoons of chickpea flour
one jar of chickpeas
large handful of coriander
half a teaspoon of cumin
tablespoon of tahini
juice from half a lemon
how to make
Wash and peel the parsnips. Coarsely grate the parsnips - aiming for around 400g.
Mix in a large bowl with egg, turmeric, finely chopped mint, and chickpea flour. Season well.
Make the hummous by hand blending: drained chickpeas, coriander, cumin, tahini, lemon juice, a splash of warm water, salt and pepper.
Heat a heavy-based frying pan and add a good cover of oil.
Take a palm-sized amount of mixture, shape the rostïs into rounds and flatten.
Cook around four at a time in the hot oil. Fry for about 2 minutes on either side - be careful not to flip too soon otherwise, they will fall apart.
Serve with a big green salad, dipping the rostïs into the coriander hummous
