Another dish from BearLion cook book. We think this is the perfect wholesome winter meal that you can make ahead of time and enjoy day after day.
“This is a dish that has a lot of different combos. I have a bit of a thing for teaming up same-coloured foods, so putting this lot together is a delight and reminds me of a bleak winter scene but in an extra-awesome tasty way. Plus the ol’ cooked-with-raw combo gives it some lightness if serving with a heavy winter braise.“
Side dish for 4-6 people.
- 2 parsnips, scrubbed
- 1 tbsp dried or fresh oregano
- olive oil
- salt and pepper
- 1 leek
- ¼ cauliflower
- 1 cup plain natural yoghurt
- 1 tbsp extra virgin olive oil
- 1 lemon, zest and juice
- 2 tbsp currants
- ½ tsp nigella seeds
- big handful sorrel or spinach
- Preheat oven to 220˚C fan bake.
- Cut parsnips into long chunky lengths and give a quick toss with oregano, a splash of olive oil, and a pinch of salt and pepper. Spread them out on a roasting tray and into the oven for 20–30 minutes or until golden brown and toasty on the edges.
- Chop and wash the leek — use the green part too! Repeat the same process with the olive oil and seasonings and put on a separate tray in the oven. Cook leek for 20–30 minutes as you want it nice and soft. Let cool, once removed from the oven.
- Slice the raw cauli as thinly as you can and place in a large bowl. It will break up a bit once dressed and mixed. Place the yoghurt in another bowl, then add the cooled leek with a little more salt and pepper. Mix well.
- In the bowl of cauli, gently add the parsnips, extra virgin olive oil, lemon, currants, nigella seeds and give a wee toss. Add three quarters of the greens, with a small stir through. (I used sheep sorrel.)
- Place in a serving dish and top with the yoghurty leeks as evenly as you can. Chuck remaining greens on top. This can be served with braised brisket, corned venison or bulghur-wheat stuffed onions.
- The oregano on the parsnip mixed with leeks is enough for a great side; the cauli and currants with the dressing alone are another great dish. Or serve the yoghurty leeks over other roast vegetables or with poached chicken.
Recipe from Food for Thought: A New Zealand-Grown Cookbook from the BearLion Kitchen. “Food for Thought is a book for anyone who likes to eat tasty food that is easy to make. A book for anyone who cares what they put into their body. A book for anyone who gives a damn about this planet. Be prepared to simplify and improve your attitude to cooking, to food and to the way you live your life”