CookEat Recipe
Parsnip and Leek Toasts
Parsnip, leek and peas are cooked until tender and lightly mashed with olive oil, thyme, herbs and black pepper. Spoon the warm topping onto small crisp toasts.
Method
Steps
Step 1
Peel the parsnip and cut into 5 mm dice. Split and rinse the leek thoroughly and slice finely. Heat 2 tablespoons olive oil in a pan over medium-low heat; add both vegetables and cook for 3 minutes, stirring.
Step 2
Add the measured 45 ml water, cover and cook gently for 10–15 minutes until the parsnip is soft. Add fresh or frozen shelled green peas (not dried peas) for the last 3–5 minutes. Uncover and stir until excess water has evaporated.
Step 3
Mash the parsnip lightly. Wash and finely chop the thyme and herbs, then fold them through the vegetables with the black pepper and remaining tablespoon olive oil.
Step 4
Cut the toast into small squares and crisp in a dry pan over medium heat for 1–2 minutes per side. Spoon on the warm vegetable topping and serve immediately in ten portions.
Cooked it? Rate it.
Cooked 7 times