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How To make Garbanzo Parsnip Gnocchi
1 1/4 tb Olive oil
2 c Coarsely chopped parsnips
3/4 c Finely diced onions
1 tb Minced garlic
1/2 c Garbanzo flour
1/4 c Gluten flour
2 ts Nut yeast
1 ts Salt
1/4 ts White pepper
Peanut oil; for frying Saute vegs in oil until onions are translucent and parsnips are soft. Process until a smooth paste is formed. Add all remaining ingredients except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil. It may help to oil the spoon, but I haven't had any problems. Don't fry more than four at a time because they get done in less than a minute and if you leave them longer they'll burn and the fat content will skyrocket. Drain and serve. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can't make your own tomato sauce you've already read too far;-) (also from Friendly Foods, serves 4) From: mad4@ellis.uchicago.edu (Bill Maddex)
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Parsnip Gratin
Make parsnips even more exciting with a scrumptious parsnip gratin!
For full recipe details visit: eurosparni.co.uk
Parsnip and Chickpea Curry with Dahl and Roti
Curry is a dish whose origins are Southern and Southeastern Asian cuisines. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chilies. Once the spices are bloomed, meaning they are heated and then added to the oil to capture the flavor. That oil can be used to cook any number of various vegetable and bean combinations. This curry uses tomatoes, cashews, parsnips and chickpeas. Dal is a well-seasoned stew and is also best when the spices and aromatics are bloomed first and then the legumes are cooked in this oil. This dal uses tomatoes at it base and is a savory favorite. Unleavened breads are common throughout home cooking as ovens were expensive and it was easier to heat unleavened bread over an open flame. This whole wheat roti, once perfected will come out warm and soft.
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We're craving stews in our house, what can I say? It's wet and windy and after the school run we're all looking forward to sitting down together and tucking in to this simple yet very tasty chicken stew.
Time: 45 mins
Serving: 6
1 red onion, finely chopped
Two carrots, finely chopped
2 sticks of celery, finely chopped
500g baby potatoes, halved
300g mushrooms, halved
450ml chicken stock
500g chicken thighs, skinless and boneless
Olive oil, for frying
25g butter
1 tbsp plain flour
Fresh thyme
Sea salt & freshly ground black pepper
To serve:
Chives, finely cut
1. Season the chicken and fry in a high sided pan in some olive oil over a high heat until brown on both sides. Remove to a plate and set aside.
2. Add the butter to the same pan and fry off the onion, carrots and celery until soft.
3. Turn down the heat to low and add the flour and stock, mixing well. Turn the heat back up to a steady simmer and let the sauce thicken.
4. When the sauce has thickened, add the chicken, potatoes and mushrooms to the pot. If needed, add water to cover the chicken and potatoes.
5. Bring the pot to a boil, cover with a lid and cook until the potatoes are tender and the chicken is cooked through.
6. When ready to serve, sprinkle with chives and enjoy!
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The brine from the jar of capers, which you would usually throw away, creates the delicious flavour in this dish.
Recipe taken from Vegan One Pound Meals by Miguel Barclay.
Visit for the full recipe.