Parsnips in orange harissa syrup

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Recipe by Damaris Beems Course: Apetizer, Side dishCuisine: Middle East, Arabic, Moroccan
Servings

4

Preparation

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Parsnip was out of the picture for a while, but is back again. It is a great vegetable. Original taste, velvety soft in a soup. Just that little bit extra taste in mashed potato. And in this dish very independently delicious. Just in the oven, the syrup over it and your table companions are quiet. Delicious as an appetizer, side dish or snack.

Ingredients

  • 750 gram peeled parsnip

  • 2 oranges

  • 100 ml agave syrup

  • 100 gram cane sugar

  • 1 table spoon harissa

  • olive oil

  • sesame

Cooking time

  • Cut the parsnips into small cubes, spread them on a baking tray, pour olive oil over them and then bake them in the oven at 200 degrees for about 25 minutes.
    In the meantime, grate the zest of the oranges and then squeeze them. You put both in a saucepan, along with the agave syrup, the harissa and the sugar. Plus a splash of water. Let it come to a boil, stirring constantly and then let it simmer gently. About a quarter of an hour.
  • Spoon a little parsnip onto a plate, pour the syrup over it (the parsnip will also absorb syrup so be generous with it) and sprinkle with the sesame seeds.

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