Crispy roasted potato and parsnip with crispy fennel seed purple cabbage

Crispy roasted potato and parsnip with crispy fennel seed purple cabbage

Starving and tired! A dangerous combination!

Driving home too tired to cook and thinking of all the possible unhealthy ethnic cuisines on offer for takeaway.

By this stage in our thinking is impossible to control and hard to imagine our willpower winning out against our grumbling stomach.

Maybe for a minute, we think of our refrigerator shelves a sad and lonely wasteland of unloved less than fresh food. So what could be a possible solution to this hopeless situation?

Well as a former weekly fish and chips lover I have a few panic meals that give maximum comfort with minimum effort. One of them is tossing potatoes, sweet potatoes, carrots, parsnips with this combination. When roasted this flavourful coating gives a crunchy sesame chia crust that takes veg to an amazing place.

And if you are thinking you don’t have time to cook when this crazy hunger strikes you might be right! Plan ahead by having any root veg/fridge in the cupboard, both pastes, take two minutes to chop the veg then toss and roast.

Not exactly instant, but being patient and prepared your body will thank you for it!

Crispy roasted potato and parsnip with crispy fennel seed purple cabbage

  • Course
    • Main Course
  • Suitable for diet
    • Vegan

Ingredients

Crispy Potatoes

  • 3-4 large potatoes
  • 2-3 parsnips
  • 3-4 Tbsp tahini paste
  • 3-4 Tbsp red spicy curry paste
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • 3 Tbsp whole chia seeds

Fennel Seed Roast Cabbage

  • 1 large purple or white cable
  • 1 tsp fennel seeds
  • 1 Tbsp olive oil
  • a couple good pinches of sea salt

Method

Crispy Potatoes

1

It’s difficult to measure this recipe exactly based on how big your potatoes and parsnips are.

  1. Heat oven to maximum temp for crispy edges
  2. When I make this recipe I never measure but basically I wash potatoes and parsnips leaving skin on and slice on an angle or into wedges.
  3. Place in large bowl and add tahini and curry paste. You want the veg to have a nice coating. So feel free to add more if it seems a little dry.
  4. Lay veg on large tray and drizzle with olive oil. Then season with salt.
  5. Pour chia seeds evenly over the veg. It should stick nicely to the surface. Feel free to add more if you feel not everything is coded. It will add a nice crunch.

Fennel Seed Roast Cabbage

2
  1. Cut cabbage into 4 and remove core.
  2. Slice each quarter into thin slices. If core is removed slices should fall apart into ribbons.
  3. Lay on tray and drizzle with olive oil, fennel seeds, salt.
  4. Place in hot oven with max temp with potatoes. Then won’t take as long to cook. But they will go crispy and soft.
    Serve with rocket dressed with lemon and salt.

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