LOADING

Chef Monica Galetti’s Seasonal, Colourful Feast! Organic Parsnip & Butternut Winter Salad

December 6, 2013 in Eat Local & Organic
2
 
0
0
367

Untitled

 

Why not make this delicious festive organic Parsnip and Butternut Winter Salad recipe this weekend?

Harness the jewels of the season and make this wonderfully vibrant winter salad, packed with colourful root vegetables and tangy endive; all bursting  bursting with interesting flavours, textures and super nutrition. There is a strange misconception that salads are dull rabbit food, that can only be enjoyed as an starter to a main meal. Nothing could be further from the truth with this rather enticing, flavour-packed recipe from leading organic Chef Monica Galetti. We particularly love the addition of chestnuts – a seriously underrated ingredient, and a great alternative to potatoes.

 

Root vegetables are a great buy through the winter months. Try and buy them for your local farmers market or small producer, as they will be really fresh and taste utterly divine!

This vibrant recipe full of taste, colour and texture serves 4.

Ingredients 

4 medium organic parsnips (peeled)

2 medium kohlrabi (Peeled cut into wedges)

4 organic baby beetroots (peeled and quartered)

1 small organic butternut squash

2 red endives

2 yellow endives

150g cooked organic chestnuts

2tbsp sage (shredded)

50ml rapeseed oil (plus extra)

50ml red wine vinegar

Salt and pepper to taste

2 tablespoons grated horseradish

150ml organic cream

Method

  • Whip the cream and add the horse radish. Season with salt and Pepper and keep in fridge
  • Preheat an oven tray in the oven at 200 degrees Celsius
  • Peel the kohlrabi and cut into wedges
  • Cut parsnips in half then into four wedges and remove the stems in the middle
  • Peel Butternut and cut into chunks
  • Place the vegetables in a bowl drizzle with oil and season with salt and pepper
  • Pour onto pre heated tray and cook for 30 minutes, tossing every now and then
  • Cut the endives into 4 season each with salt and pepper and add to the roasting tray in the last 10 minutes.
  • When cooked, remove and place vegetables into a large platter or bowl and make a dressing in the roasting pan with the sage, vinegar and oil, season with salt and pepper
  • Serve warm with horse radish cream and some smoked fish of your choice

 

2
 
0
0
367

about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



Leave a Reply

Your email address will not be published. Required fields are marked *