Warm Brussel Sprout Salad With Crispy Shaved Parsnip

1. 1

   Preheat oven to 420 degrees

2. 2

   Using a vegetable peeler, gently shave pieces of parsnip.

3. 3

   Combine shaved parsnip, olive oil, salt and paprika in oven safe baking dish / bowl and roast for approximately 30 minutes. Cooking times may vary, but parsnips are done when crispy (but not burned).

4. 4

   Heat olive oil in non-stick pan and add shallots and garlic; cook for approximately 2 minutes or until shallots have slightly caramelized.

5. 5

   Add anise seeds and continue cooking on medium heat for another 1 minute. Add about half of the coriander powder. With the addition of the coriander powder, the ingredients in the pan might become quite dry; if this is the case, you can add a little water / stock / oil.

6. 6

   Add brussel sprouts, salt and pepper, and remaining coriander powder to pan and cook for 10 minutes, or until sprouts are slightly charred.

7. 7

   Finish salad by combining grated nutmeg, red grapes, raisens, pistachio nuts and parsnips with cooked brussel sprouts. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.