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Recipe

PARSNIPS AND CAULINI WITH WHIPPED RICOTTA ⁠

Ingredients:

  • 1 tray of baby parsnips⁠
  • 1 bunch of caulini⁠
  • 5-7 fresh sage leaves⁠
  • 1/2 cup cooking oil⁠
  • 375 grams ricotta⁠
  • 2 tbsp olive oil⁠
  • 2 tbsp Harissa paste⁠
  • 1 lemon, juice and zest⁠
  • 1 tbsp Dukkah seasoning⁠
  • 1 tbps toasted pine nuts⁠
  • Sea salt and pepper⁠

Method: 

  1. Preheat the oven to 180 C.⁠
  2. Heat 1/2 cup of cooking oil over medium heat, once it’s hot fry the fresh sage leaves until crispy and set aside on paper towel to drain the excess oil.⁠
  3. Wash, dry, and cut the parsnips lengthwise into halves. Place on a baking sheet or dish and drizzle with olive oil, few pinches of sea salt, and some freshly ground black pepper. Roast in the oven for 15-20 minutes until browned and tender.⁠
  4. Cut the caulini into small florets. Heat the pan with a little oil on medium high heat and once it’s hot add the caulini. Give it a few toast and cook for 5 minutes until you see some browning.⁠
  5. In a food processor, add the ricotta, juice from half of lemon, crispy sage leaves, a couple pinches of sea salt and blend until smooth and well combined.⁠
  6. On a plate, spread the ricotta mix, top with roasted parsnips and caulini, sprinkle with the pine nuts and Dukkah seasoning then add some lemon zest.