by Rohit Mitter
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my 11 recipes »
Rohit Mitter's Notes:
Expand1 parsnip Ask a question about this ingredient
olive oil Ask a question about this ingredient
Preheat oven to 420 degrees
Ask a question about this stepUsing a vegetable peeler, gently shave pieces of parsnip.
Ask a question about this stepCombine shaved parsnip, olive oil, salt and paprika in oven safe baking dish / bowl and roast for approximately 30 minutes. Cooking times may vary, but parsnips are done when crispy (but not burned).
Ask a question about this step12 brussel sprouts, quartered Ask a question about this ingredient
olive oil Ask a question about this ingredient
2 shallots Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1 1/2 teaspoon anise seeds Ask a question about this ingredient
1 tablespoon coriander powder Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
nutmeg, freshly grated Ask a question about this ingredient
handfuls red grapes, halved Ask a question about this ingredient
handfuls golden raisens Ask a question about this ingredient
handfuls pistachio nuts, toasted and crushed Ask a question about this ingredient
Heat olive oil in non-stick pan and add shallots and garlic; cook for approximately 2 minutes or until shallots have slightly caramelized.
Ask a question about this stepAdd anise seeds and continue cooking on medium heat for another 1 minute. Add about half of the coriander powder. With the addition of the coriander powder, the ingredients in the pan might become quite dry; if this is the case, you can add a little water / stock / oil.
Ask a question about this stepAdd brussel sprouts, salt and pepper, and remaining coriander powder to pan and cook for 10 minutes, or until sprouts are slightly charred.
Ask a question about this stepFinish salad by combining grated nutmeg, red grapes, raisens, pistachio nuts and parsnips with cooked brussel sprouts. Enjoy!
Ask a question about this stepgood recipe thanks for sharing
This was great! At first I was skeptical about the spices, but they really work. Yum!