Warm maple parsnip salad
- January 2014
- Serves 6
- Hands-on time 1 hour
This warm winter salad has it all – succulent chorizo, sweet maple syrup, watercress and star of the season, parsnips.
- 34.5g (8g saturated)
- 27.2g (17.6g sugars)
- 800g parsnips, peeled
- 3 tbsp olive oil
- 2 bunches of spring onions
- 4 tbsp maple syrup
- 250g hot (picante) cooking chorizo, chopped into small dice
- 50g toasted hazelnuts
- 30g pecorino, shaved
- 100g watercress
For the dressing:
- 2½ tbsp red wine vinegar
- 3 tbsp olive oil
- Pinch of caster sugar
- Preheat the oven to 200°/fan180°C/gas 6. Slice the parsnips into long wedges (or halves if small) and cut out and discard any woody centres. Put the parsnips into a large roasting tin, drizzle with 2 tbsp of the olive oil, toss and season, then roast for 30 minutes.
- Meanwhile, trim about 3cm off the green tops of the spring onions and trim the tips from the white ends, then discard. Tip into a smaller roasting tin, toss with the remaining 1 tbsp oil and roast for 20-25 minutes until turning golden. Remove and cool for a few minutes.
- Once the parsnips have been cooking for 30 minutes, remove from the oven, drizzle with the maple syrup and toss to coat, then return to the oven for another 15-20 minutes until caramelised and crisp. Heat a large frying pan and, when hot, add the chorizo and fry for 4-5 minutes, turning often, until crisp and dark. Drain through a sieve, keeping 1 tbsp of the fat.
- For the dressing, put the vinegar in a bowl and whisk with the 3 tbsp olive oil until emulsified. Add the sugar and season well. Whisk in the reserved chorizo fat, check the seasoning and set aside.
- When the parsnips are cooked, transfer them to a large bowl. Toss through the roasted onions, chorizo, hazelnuts and pecorino, then add the watercress and dressing, toss again and let the leaves wilt slightly. Check the seasoning and serve.
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