20-30 minutes | Serves 4-5
Parsnips are a bone white root vegetable shaped similarly to a carrot, available only in the winter months between November and March. Unlike carrots, they are quite dense and starchy and are therefore much more delicious when either roasted, sautéed, or boiled in soups. Once cooked, they have a sweet, earthy flavor with a delicate anise flavor. We find them delicious when roasted and paired with other root vegetables (as in this recipe), or incorporated into a mire poix for soups.
This dish pairs well with all of our proteins, but especially with the Olympia Provisions pork sausage. Add some crumbled feta for extra tang, and/or toasted sunflower seeds for a little crunch.
Recipe made in collaboration with Elbow's Catering.
What you’ll receive:
- Diced Nantes Carrot
- Diced Parsnip
- Fresh parsley
- Tunisian Berber Couscous
- Caramelized Onions
- Preserved Lemon Tahini Dressing
What you’ll need:
- Extra Virgin Olive Oil
- Salt & Black Pepper
- Stock (optional)
- Prep your herbs: Thinly slice the scallions. Roughly chop the parsley.
- Line a sheet pan with parchment or foil. Move a rack to the upper middle of your oven, and preheat to 425°F.
- Add the diced carrot and parsnip to the prepared pan. If using: add Olympia Provisions pork sausage to the sheet tray, unsliced.
- Drizzle the root vegetables with 2-3 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt. Mix a bit to coat everything.
- Add the sheet pan to your rack and roast for 10 minutes, then rotate and roast for another 10-15 minutes, or until the edges are just beginning to brown and become crispy.
- Meanwhile, cook the cous cous:
- Bring 1.5 cups of water, 1 tablespoon of EVOO, and 1/2 teaspoon of salt to a boil in a medium saucepan set over high heat.
- Once the water is boiling, add the cous cous to the pot and cook uncovered for 2 minutes, stirring once or twice.
- When 2 minutes is up, cover the pot and shut off the heat.
- Allow cous cous to sit, covered, for 9 minutes to finish cooking.
- When 9 minutes is up, remove the lid and fold the caramelized onions into the cooked cous cous.
- Divide the couscous between bowls or plates and top with the roasted veggies. If using sausage, pull it off the sheet tray and slice into bite-sized rounds and add it to the bowls.
- Garnish with the scallions and chopped parsley, and drizzle the tahini dressing over the top. If using crumbled feta or sunflower seeds, add them here.