Mzoura (Tunisian Harissa Parsnips)

Parsnips are often a vegetable which gets undervalued, a lot of people dismiss them without giving them a chance or just don't got near them in the first place because of some childhood memory of mushy boiled unflavoured parsnips. Well, I love parsnips - if they're cooked right! They add a beautiful hearty nutty flavour to soups and stews. They were just delicious in my Swede & Parsnip Cottage Pies. They're perfect for all kinds of comfort food (potato and parsnip mash anyone?). These simple but really tasty Tunisian spiced parsnips really impressed. I cooked them up as side veggies for one of my dinner parties and they ended up being a favourite of many of my guests!

Mzoura (Tunisian Harissa Parsnips)

800g parsnips, peeled and sliced
3 tbsp olive oil
1 onion, finely diced
3 garlic cloves, minced
2 tsp cumin
1 tsp ground coriander
2 tsp harisa paste or harisa spice mix
2 tbsp agave nectar
Fresh coriander, to garnish (optional)

To Make
1. Boil the parsnips until only just tender. Drain well and set aside.
2. Heat the oil in a large frypan and add the onion and garlic. Saute until the onion is softened.
3. Add the cumin, corander and harissa. Fry for about 30 seconds and then add the parsnips and about 1/2 cup water. Simmer until the water is gone and then add the agave nectar and stir to coat completely. Heat through and serve immediately.

Serves 4-6 as a side veggie. Perfect for potlucks.

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