Maple-roasted parsnip with goat's cheese and quinoa

Name: Maple-roasted parsnip with goat's cheese and quinoa
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 6
Ingredients: 12 baby parsnips; 2 tbs extra virgin olive oil; ¼ cup (60ml) maple syrup; ¼ cup (45g) quinoa, cooked, cooled; ¼ cup (40g) roasted almonds, chopped; 125g soft goat’s cheese, cut into slices; ¼ cup (35g) currants, soaked in ¹⁄³ cup (80ml) red wine vinegar; Baby red vein sorrel leaves, to serve

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Maple-roasted parsnip with goat's cheese and quinoa

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by delicious. team

delicious. team

Sep 17, 2018

This crunchy, colourful dish serves six as a side and pairs perfectly with red meat.

12 baby parsnips
2 tbs extra virgin olive oil
¼ cup (60ml) maple syrup
¼ cup (45g) quinoa, cooked, cooled
¼ cup (40g) roasted almonds, chopped
125g soft goat’s cheese, cut into slices
¼ cup (35g) currants, soaked in ¹⁄³ cup (80ml) red wine vinegar
Baby red vein sorrel leaves, to serve

Method

1.

Bring a large saucepan of salted water to the boil over medium-high heat. Add the parsnips and cook for 5 minutes or until just tender. Drain and set aside to cool slightly.
2.

Heat olive oil in a large frypan over medium heat. Add parsnips and maple syrup, and toss to coat. Cook, shaking pan, for 8 minutes or until golden and caramelised.
3.

Arrange parsnips on a serving platter and scatter over quinoa, almonds, goat’s cheese slices, currants and soaking vinegar. Season with salt and pepper and scatter with sorrel leaves to serve.