Maple Mustard Parsnips, Chicory, Blackberries.

This is a recipe that I once adapted from one of my favourite River Cottage Recipes, and made it Vegan friendly & into a side dish that will get everyone talking. This truly is a meal that you eat with your eyes before diving in. This can be made into either delicious light lunch/ dinner or works beautifully as a side to white fish .

Ingredients (serves 4)
3 Fat Parsnips ( quartered)
1 Garlic Clove, crushed
200ml Maple Syrup
2 Tbsp Olive Oil
1 Heaped Tablespoon Dijon Mustard
1 Red Chicory
1 Handful of Blackberries, Halved
Salt & Pepper
1) Turn on the oven to 170 degrees. Line a baking tray with baking tray.
2) Peel the parsnips, and slice into long strips.
3) In a small ramekin, peel and crush the garlic. Add the Olive Oil, Maple Syrup, Dijon Mustard and Salt & Pepper. Stir until completely combined and drizzle over the parsnips. Toss around until evenly coated. Bake for 25 minutes, remember to turn halfway.
4) After 25 minutes, take out the parsnips, and add the Chicory leaves and blackberries. Bake for a further 5 minutes. Eat immediately.

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