Roast carrots and parsnips with a rosemary nut mix picada
Prep: 20 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 6 people
Prepping this dish ahead makes it so user friendly. Add some cumin and coriander seeds to the roasting carrots and parsnips, which would make this a more middle eastern dish. And if you like your roast veg sweet, add some honey for the last 5 minutes of roasting.
Ingredients
Method
- Step 0: Place a large pot of water on to boil.
- Step 1: Peel the carrots and parsnips and cut into quarters, making sure to remove the core of the parsnips if it is woody.
- Step 2: When the water is boiling, season heavily with salt and blanch the carrots and parsnips at the same time for around 3 minutes. Drain and set aside.
- Step 3: For the picada, place a medium frying pan on a medium heat, add 5 tbsp olive oil, along with the whole peeled garlic cloves. The aim here is to flavour the oil and to take the raw edge off the garlic.
- Step 4: Cook the garlic in the oil, stirring often, for around 5-6 minutes, making sure not to burn it.
- Step 5: Add the torn bread and toss and cook in the garlic oil until it is nicely golden, for around 5 minutes, stirring often.
- Step 6: Preheat the oven to 200C fan.
- Step 7: Remove the bread from the pan, along with the cooked garlic and set aside to cool.
- Step 8: To make the picada, blend the cooled breadcrumb, garlic and oil mix in a blender, along with the whole tin of rosemary nuts. Blend and set aside whilst you roast the carrots.
- Step 9: Place the blanched carrots and parsnips into a large roasting tray, coat with 3 tbsp olive oil and season well with salt and pepper. Roast in the preheated oven for 12-15 minutes.
- Step 10: Remove the carrots and parsnips from the oven, add the sherry vinegar and mix to dress.
- Step 11: Add the picada along with the chopped parsley, mix and serve.
