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Honey thyme roasted parsnip with rocket, pear and blue Stilton.

Recipe by Camilla- The Alimental Sage

Serves 1 (as a main) / 2 (as a side)

  • 3-4 medium parsnips, cut into batons
  • 50 -100 g of rocket/arugula leaves, washed
  • 1 medium pear, skin on, thinly sliced
  • 50 g premium blue Stilton cheese
  • 1-2 tbs of honey
  • 40 g of chopped walnuts, toasted
  • Pinch sea salt/pepper
  • Sprig of fresh thyme
  • Extra virgin olive oil
  • Lemon juice
  1. Preheat oven to 200 C.
  2. In a large mixing bowl, add a pinch of salt, some cracked pepper and a generous drizzle of olive oil to the parsnip batons; sprinkle over the fresh thyme and toss to combine.
  3. Layer parsnip onto a lined baking tray and bake for about 15 minutes, before drizzling over the honey, and then allowing the parsnip to cook for another 5-10 minutes or until the thin batons are golden and tender. Allow to cool.
  4. Before serving, coat the rocket leaves generously in olive oil and fresh lemon juice, and arrange the dressed leaves on the base of flat serving dish or salad bowl. Next, add the thin slices of pair and the roasted parsnip to the dish. Finally, top salad with the toasted walnuts and crumble over the blue Stilton cheese.
  5. Serve immediately.

Notes

Cooking time for the parsnip will depend on how thickly they are cut and how fresh (versus woody) the roots are. Keep an eye on them during cooking!

The blue cheese should be used at room temperature and for the ultimate textural crunch – the walnuts should most definitely be quickly toasted in a dry pan.

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