This simple combination makes a very good autumn salad. The recipe is from ” River Cottage Veg Everyday” by Hugh Fearnley Whittingstall.
Ingredients
- 5 medium parsnips
- 2 tbsps rapeseed oil
- 125-150 g puy lentils
- 1 bay leaf
- 1/2 onion
- a few parsley stalks optional
- a large bunch watercress tough stalks removed
- sea salt and freshly ground black pepper
For the dressing:
- 1 garlic clove crushed with a little coarse salt
- 1 tsp English mustard
- 2 tsps clear honey
- 1 tbsp lemon juice
- 4 tbsps rapeseed oil
- Parmesan, hard goats cheese or other hard cheese to serve ( optional)
Servings:
Instructions
- Preheat the oven to 190 C, Gas 5. Peel the parsnips and halve them lengthwise , then cut the wider top parts in half again so you have chunky pieces roughly all the same size.
- Put the parsnips in a roasting tin, scatter with some salt and pepper and toss with the oil. Roast for 40 minutes, stirring halfway through, or until tender and starting to caramalise.
- Meanwhile put the lentils in a pan, add plenty of boiling water and bring to the boil. Simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover. Add the bay leaf, onion and parsley stalks if using.
- Bring back to a very low simmer and cook slowly for about 30 minutes until tender but not mushy.
- For the dressing mix all the ingredients together thoroughly with some salt and pepper.
- Drain the lentils and pick out and discard the bay leaf, onion and parsley stalks. Toss the lentils with the dressing while still hot. Taste and make sure they are well seasoned.
- Scatter the warm lentils, roast parsnip chunks and watercress sprigs on serving plates and finish with a few cheese shavings if you like. Serve warm.
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