Welcome back to Top Food Facts!
My wonderful lunch idea today is a sweet combination of seasonal products. The root vegetables are in their best in that period of the year.
I always loved eating parsnip – but I never had it this way. I roasted it with harissa. Harissa is a chilli pepper paste with some lovely spices. The smokey flavor that is added to this amazing vegetable takes it on another level.
The other unusual thing that I implemented in that meal is the chimichurri sauce. I learned about this sauce from an Argentinian chef, back in the first kitchen I have ever worked 10 years ago. It’s soooo good! It’s made out of lots of green herbs, garlic, olive oil and vinegar. It gives the sweet potato that sweet and sour taste that we all love!
And just have a look at that beauty!
Here’s the recipe.
- 1 big sweet potato
- 4 parsnips
- 1 spoon of harissa
- baby plum tomatoes
- salt, pepper
- For the chimichurri sauce:
- 50 ml olive oil
- 30 ml vinegar
- parsley, oregano, rosemary, thyme - (all finely chopped)
- Slice the potatoes lengthwise, season them with salt and pepper and grill both sides for 5 minutes.
- Transfer them into preheated oven to 180 degrees, and cook for another 20 minutes.
- Cut the parsnips into strips and mix nicely with a spoon of harissa.
- Cook them in the same oven, on the same temperature for 20 minutes.
It’s really good! I am very surprised how successful it turned out to be!
That’s all for today folks!
See you soon!