Tag-Archive for » parsnip «
This is a super simple meal just throw it all in a roasting pan and roast until done, so it is a wonderful no fuss meal. Depending on how thick you cut the vegetables, if you cut into thicker chunks you will have to par boil or they will not be cooked when the lamb is done. Make sure to keep them in about the 2cm cube size and it can all go in together and will all come out cooked beautifully.
Ingredients
4 x 4 French trimmed lamb cutlet racks
2 Cloves garlic, sliced thinly
2 Medium parsnips (500g), cut into 2cm cubes
2 Medium kumara (500g), cut into 2cm cubes
1/2 Cup fresh parsley, roughly chopped
Mustard Maple Glaze
50g butter
80ml Maple Syrup
2 Tablespoons wholegrain mustard
Method
1. Preheat oven to 200c
Make mustard maple glaze
1. Combine all ingredients in a saucepan, cook, stirring, until slightly thickened
Lamb
1. Make slits in the lamb, press garlic slices into slits, brush glaze over lamb racks. You will use about 2 tablespoons for this.
2. Combine remaining glaze with parsnip and kumara in a bowl.
3. Place vegetables in a baking dish top with lamb racks, roast, uncovered, about 20-25 Min’s or until vegetables are tender and lamb is cooked as desired.
4. Stir parsley into vegetables; serve with lamb.
All photos taken by me unless otherwise stated.
My husband was the one who told me I should think about starting a blog. I love cooking and experimenting with food and I thought I could share some of these recipes. I have only just started, so keep checking in for new posts and I will also start uploading pictures for the recipes, as I make them. I started trying different veg as mash to lower the carbs in our meals as opposed to potato. The carbs vary and some are higher than others. It also creates great alternatives to always having boring mash all the time. One of my son’s favourites is celeriac mash (celery root). Here are some I’ve tried.
Broccoli Mash
1kg Broccoli
4 cups chicken stock
2 cloves crushed garlic (I love garlic so I add more cloves)
1 tsp chicken stock powder
1/2 cup cream
knob of butter
1. Cut 12 flowerettes from Broccoli and save. chop the remaining broccoli with stems add to pan with stock and garlic, simmer covered, stirring occasionally, until broccoli is tender. Drain reserving a few tablespoons of liquid.
2. Blend or process chopped broccoli with reserved liquid and stock powder until smooth. Meanwhile boil or steam the remaining flowerettes until just tender. Return puree to pan add cream and butter and stir until heated through.
3. Serve topped with flowerettes.
Serves 4
Parsnip mash
6-7 good sized parsnips
20g butter
1/4 cup cream
3 tsp mild dijon mustard
milk for cooking
1. Peel and chop parsnips into small chunks. I tend to take a little of the core off as this is a little more bitter than the rest of the veg but it is not necessary. Put chopped parsnip in pan and cover with milk cook simmering until tender then drain.
2. Blend or process parsnip adding butter, mustard and cream until smooth. I have listed 1/4 cup of cream this can vary depending on size of parsnip used, so add more or less as needed. Also depending on what brand of mustard you use will depened on the quantaty you use. I buy a really good brand from france and it has a good flavour without being overpoweriing. Some dijons can be quite strong so if the brand you buy is strong I would recommend using less as this will overpower the yummy natural flavour of the parsnip.
Serves 4 large servings or 6 medium servings
