Posts Tagged ‘parsnips’
Honey mustard chicken pot with parsnips
Friday, January 14th, 2011
* 1 tbsp olive oil
* 8 bone-in chicken thighs , skin removed
* 2 onions , finely chopped
* 350g parsnips , cut into sticks
* 300ml vegetable stock
* 2 tbsp wholegrain mustard
* 2 tbsp clear honey
* few thyme sprigs
* flat-leaf parsley , to serve (optional)
1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
Tags: honey, mustard, onions, parsley, parsnips, thyme
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Five-a-day tagine
Friday, November 12th, 2010
Ingredients
* 4 carrots , cut into chunks
* 4 small parsnips , or 3 large, cut into chunks
* 3 red onions , cut into wedges
* 2 red peppers , deseeded and cut into chunks
* 2 tbsp olive oil
* 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
* 400g can chopped tomatoes
* 2 small handfuls soft dried apricots
* 2 tsp honey
Method
1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
2. Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
Tags: carrots, dried apricots, honey, parsnips, red onions, red peppers
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