Roasted Parsnip & Crispy Potato Skins with Coriander & Currants

Roasted Parsnip & Crispy Potato Skins with Coriander & Currants

Serves 6-8

5 medium desiree potatoes, scrubbed
⅓ cup extra virgin olive oil
6 parsnips, trimmed and halved lengthways
1 cup coriander leaves, finely chopped, plus extra to serve
1 small garlic clove, finely grated
6 cornichons, finely chopped
2 tbsp white wine vinegar
2 tbsp currants

Preheat oven to 200°C.

Coat potatoes in 1 tablespoon of oil. Prick all over with a fork. Place on a baking tray; roast for 1 hour.

Meanwhile, cook parsnips in a large saucepan of salted boiling water for 4 minutes or until just softened. Drain; set aside.

When cool, cut each potato lengthwise into quarters and scoop out the flesh, leaving a 5mm layer of flesh next to the skin. Brush with 1 tablespoon of the oil; season with sea salt. Place parsnips on a large tray and toss with a tablespoon of oil. Add potato skins to the tray; roast for 30 minutes or until skins are crispy.

Meanwhile, to make a dressing combine coriander, garlic, cornichons, vinegar and remaining oil.

Serve vegetables topped with currants and coriander, drizzled with dressing.

 

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