Honeyed Parsnips w/ Hazelnuts & Pecorino

Honeyed Parsnips w/ Hazelnuts & Pecorino

Serves 3 as an entree or side

Ingredients

1⁄2 cup of hazelnuts

1 Tbsp honey

3 Tbsp olive oil

1⁄2 tsp salt

2 cloves garlic finely diced

6 parsnips (about 700g)

6 shallots (with the skin left on)

4 cups rocket 100g shaved parmesan cheese

One fresh red chilli, finely sliced (to serve)

Salt and cracked pepper (to serve)

Method

Preheat your oven to 180 ̊C conventional (160 ̊C fan forced).

Put the hazelnuts on an oven tray and roast for 10 minutes (checking to make sure their skin hasn’t started to burn). Allow to cool a little, then roughly chop and set aside.

Put the honey, 2 Tbsp olive oil, salt and garlic cloves in a heat- proof jug and warm in the microwave until the honey dissolves. Put the parsnips on an oven tray and pour the honey over them. Pop in the oven and roast for 60 minutes or until the thickest part of each parsnip is very soft when pierced with a knife.

Roast the shallots at the same time as the parsnips; leave their skin on, put them on a separate oven tray and drizzle with 1 Tbsp olive oil, then roast along with the parsnips for 60 minutes, or until they are very soft inside and have come away from the outer skin.

Remove the parsnips and shallots from the oven and quickly mix together the vinaigrette. Put all ingredients for the vinaigrette in a small bowl and whisk well to combine.

To serve, slice each shallot in half down the centre to reveal
the sweet, cooked flesh inside. Pop a handful of rocket on each plate, top with two parsnips and two shallots, scatter a handful of the hazelnuts, shaved parmesan and chilli on top, then drizzle with the dressing. Season with salt and cracked black pepper to taste, then eat!

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