Parsnip Noodles with Beetroot Pesto & Dukkah
Parsnip Noodles with Beetroot Pesto & Dukkah
Parsnips make for a wonderful side or salad. Here, parsnip noodles are combined with moreish beetroot pesto and aromatic and textually delightful dukkah to give you one seriously addictive vegetable hit. When I create a dish like this, the protein I serve it with plays second fiddle. I like to team this salad with barbecued lamb chops, turmeric and cumin–spiced chicken wings, or a simple pan-fried piece of fish with a big wedge of lemon.
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serves: 4
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yields: -
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prep time: 15
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cook time: 30
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contains: -
What you'll need
- 1 litre bone broth or water
- 6 medium parsnips (about 700g) spiralised into thick noodles
- 2 tablespoons extra virgin olive oil
- 1 handful fresh coriander leaves, plus extra to serve
- 1 small handfull fresh mint leaves, plus extra to serve
- 80 g toasted almonds (activated if possible), chopped
- 60 g toasted pumpkin seeds (activated if possible)
- 3 tablespoons dukkah
Method
Serve with some fermented veggies on the side.
1
To make the pesto, combine all the ingredients together in the bowl of a food processor and whiz to a fine paste.
Taste and adjust seasoning if necessary.
If the pesto is too thick, stir in a little water until you reach the desired consistency.
2
Bring the broth or salted water to the boil in a saucepan. Add the parsnip noodles and cook for 30-60 seconds, or until almost tender.
Drain, reserving the broth for another use.
3
Toss the noodles with the olive oil and season with salt. Combine the beetroot pesto, herbs, almonds and pumpkin seeds with the parsnip noodles and gently toss.
4
Arrange on a platter and sprinkle over the dukkah and extra herbs.