Christmas Appetizer Recipes – Parsnips with Hazelnuts & Fennel Sweet Potato Roast
Some facts about parsnips
If cooking large parsnips you need to remove the cores to prevent its strong and bitter flavours. Parsnips can be served as an alternative or in addition to carrots in many dishes, like stews and soups.
Roasting parsnips intensifies its sweet and nutty flavour.
Parsnips pair wonderfully with parsley because of their close botanical relationship.
Health wise parsnips make a good choice because of the high fibre content and are a rich source of potassium. So if you suffer from severe muscle cramping through the ingestion of potassium, or prone to painful knots of muscle tissue, add parsnips to your diet.
Ingredients:
1 cup – Parsnips trimmed sliced (1/4 pound)
1 tbsp – Butter
1/4 cup – Broth
4 tbsp – Hazelnuts toasted chopped Buy Diamond Hazelnuts, Shelled, 10-Ounce Bags
1/8 tsp – Nutmeg
1/4 tsp – Pepper
1 tbsp – Sage minced
Kosher salt to taste
Method:
Melt butter in a sauce pan over medium-low heat and add the seasonings and broth.
Stir in the parsnips and half tablespoon sage and few nuts.
Cook till tender (getting most of the broth absorbed).
Garnish with the remaining nuts and sage. Serve hot.
Fennel Sweet Potato Roast
Fennel uses
Buy fennel bulbs that are firm, free from blemishes and the leaves that are bright green.
Fennel can be used similar to root vegetables, and act as a base for vegetables or other stew or soup.
Treat fennel like potatoes and roast or sauté fennel like you would and serve with burgers or on pizzas instead of onions or mushrooms or add in the preparation to spaghetti sauce.
Fennel blends perfectly with avocados, yogurt and with lemony marinades or citrus dressings for salad.
Fennel leaves can be used as a herb and as garnish for potato salads.
Substitute fennel for cucumber in sandwiches and can be substituted for celery in almost every dish.
Raw fennel can be sliced and eaten with any type of dip.
Ingredients:
2 No – Sweet potato sliced
1 No – Fennel bulb thinly sliced
4 tbsp – Olive oil
Pepper to taste
Coarse salt
Seasoning Mix
1/2 cup – Mayonnaise
1 No – Garlic clove minced
1/2 tsp – Worcestershire sauce
1/2 tbsp – Red wine vinegar
1 tbsp – Lemon juice
1/4 tsp – Rosemary dried
Method:
Whisk the seasoning mix in a small bowl until evenly combined and chill.
In a large bowl mix the potatoes, fennel and seasoning. Toss until well coated.
Pour into a large baking tray and cook till brown.
Remove the seasoning mix and let it come to room temperature.
Pour it over the potatoes and serve.
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