Side

Honey-roasted parsnips with spiced buttermilk

Name: Honey-roasted parsnips with spiced buttermilk
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 100g unsalted butter; 1/4 cup (60ml) olive oil; 2 onions, thinly sliced; 2 tbs biryani spice mix (from Herbie’s Spices); 1 garlic clove, chopped; 2 cups (500ml) vegetable stock; 4 cardamom pods; 3 star anise; 600ml buttermilk; 1/3 cup (50g) plain flour; 1kg parsnips, peeled, halved lengthways; 1/3 cup (115g) honey; 2 large rosemary sprigs; Soft maize meal (white cornmeal – optional), to serve

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20m

1h 20m

Honey-roasted parsnips with spiced buttermilk

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by Duncan Welgemoed

Head chef, Africola

Oct 03, 2015

Who says sides are boring? Certainly not us. Feast on these sweet, caramelised carrots and tell everyone you know - you can totally win friends with salad.

100g unsalted butter
1/4 cup (60ml) olive oil
2 onions, thinly sliced
2 tbs biryani spice mix (from Herbie’s Spices)
1 garlic clove, chopped
2 cups (500ml) vegetable stock
4 cardamom pods
3 star anise
600ml buttermilk
1/3 cup (50g) plain flour
1kg parsnips, peeled, halved lengthways
1/3 cup (115g) honey
2 large rosemary sprigs
Soft maize meal (white cornmeal – optional), to serve

Method

1.

Heat 50g butter and 2 tbs oil in a large pan over medium-low heat. Add onions and 1 tsp salt, and cook, stirring, for 15 minutes or until caramelised and golden. Add the spice mix and garlic, and cook, stirring, for 2-3 minutes until fragrant. Add stock, cardamom and star anise, and increase heat to medium. Simmer for 15 minutes or until reduced by half.
2.

Whisk buttermilk and flour together in a bowl. Strain onion mixture, discarding solids. Return liquid to a clean saucepan, and place over low heat. Whisk in the buttermilk mixture, and cook, stirring constantly, for 20 minutes or until thickened. Season to taste and set aside.
3.

Preheat oven to 180°C. Melt remaining 50g butter and 1 tbs oil in an ovenproof frypan over medium heat. Add parsnips, cut-side down, and cook for 5 minutes or until golden. Turn and cook for a further 2 minutes or until golden. Pour honey over parsnips and add rosemary to the pan. Transfer to the oven and cook for a further 15 minutes or until cooked through.
4.

Gently reheat buttermilk sauce. Spoon onto a plate and top with parsnips. Drizzle over any remaining pan juices and rosemary. Serve with soft maize meal.