The latest Cornish Times Recipe of the Week is for Parsnip Dahl Topped with Roasted Parsnips and Pink Pickled Onions and comes from chef, food writer and Fairtrade champion Melissa Hemsley.
Dahl is a word from the Indian subcontinent meaning a preparation of pulses or vegetables to which spices are added
Melissa says that her recipe, which she features in her latest Eat Green cookbook, creates a dish that is ‘ultimate bowl food’ and is best made at the end of the weekend with any leftover root vegetables that didn’t make it into the Sunday roast.
She adds: ‘It will set you up nicely for Monday’s dinner – just reheat and top with onions and yoghurt.’
She suggests either freezing the rest or enjoying it later in the week with dosa-style pancakes, buckwheat sesame wraps or with fresh leaves and a crispy fried egg.’
So find out how to make this spicy and versatile vegetable dish in this week’s Cornish Times, on sale from today (Friday).