Spiced Parsnips Mzoura Recipes

SPICED PARSNIP BREAD

Steps:

• Preheat oven to 350 degrees.
• Lightly butter a 9x5-inch or 8x4-inch loaf pan.
• In a large mixing bowl, combine flour, baking powder, cinnamon, allspice, cloves and salt.
• In a separate bowl, mix together both sugars, parsnips, oil, egg and vanilla. Slowly stir the parsnip mixture into the flour mixture.
• Stir in walnuts and spoon batter into the prepared loaf pan.
• Bake 55-65 minutes, or until a knife inserted in the center of the loaf comes out clean.
• Remove loaf from oven; cool in pan on wire rack.

MZOURA TUNISIAN SPICED PARSNIPS

Steps:

• boil parsnips in water 8 minutes.
• drain.
• in skillet add oil onions.
• add garlic.
• add spices dont burn add stock.
• add honey.
• add parsnips.
• cook for 10 minutes more until glazed.

MAPLE SPICED PARSNIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened - the caramelising will give them more flavour.

SPICED PARSNIP SOUP

Steps:

• Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
• Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

SPICED PARSNIPS (MZOURA)

Steps:

• Cook the parsnips in boiling water for 7 minutes. Drain.
• Heat oil in frying pan and saute onion and garlic until well browned. Stir in Harissa and spices, then add honey, broth, parsnips and seasoning. Cook for 10 minutes.
• Serve, sprinkled with cilantro.