Guys!!! It’s nearly Christmas! I don’t think I’ve ever felt this festive, ever!! I’m such a little elf this year and I’m loving it!
I shared a perfect dinner party dish on Friday and I’m sharing another today! This one would be perfect if you’re looking for an exciting and lighter version to a Sunday roast or if you are having a quiet one Christmas day but still want to impress your other half!
Ingredients – serves two
3 large parsnips, peeled and roughly chopped
2 sprigs of fresh rosemary
2 tbsp coconut oil
salt and pepper
100ml cashew milk
0.12 tsp nutmeg
2 chicken breasts
salt and pepper
6 shallots, peeled and halved
2 slices parma ham
20g walnuts, soaked overnight, drained and rinsed
Preheat the oven to Gas mark 7.
Pop the parsnips in a roasting dish with the coconut oil, rosemary and a good sprinkle of salt and pepper.
Pop on the top shelf of the preheated oven for 45 minutes – until golden.
Place the chicken breast and onions in another roasted dish with a sprinkling of salt, pepper and garlic, pop the tray in the oven for 45 minutes.
Meanwhile, toast the walnuts in a frying pan until golden, pour into a bowl and put to one side.
Fry the parma ham slices until golden and crispy on each side.
Transfer to a plate for later.
Once the parsnips are all golden, pour all the parsnips, rosemary – removing the stalks, milk and oils from the dish into a food processor and blend until smooth.
Place two large heaps of mash on each plate.
Slice up the chicken and divide between the two plates, scatter over the onions and pour over any juices leftover from the roasting dishes.
Break up the parma ham and sprinkle this over the two plates.
Scatter over the toasted walnuts and serve,