Best Spiced Parsnip And Coconut Falafel Recipes

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SPICY PARSNIP SOUP



Spicy Parsnip Soup image

This spicy parsnip soup is made in only 20 minutes. It's perfect for quick and easy lunches or dinners, and a great way to use any leftover parsnips.

Provided by Tonje

Categories     Dinner     Soup

Time 20m

Number Of Ingredients 10

1 pound parsnips
1 onion
2 garlic cloves
1 teaspoon olive oil
4 cups vegetable stock
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
1/4 teaspoon salt*
2 teaspoons garam masala
1 teaspoon paprika

Steps:

  • Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
  • Dice onion, garlic and parsnips.
  • Heat up the olive oil in a sauce pan or pot on medium heat. Add the onion, and sauté for a few minutes until soft and translucent.
  • Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.
  • Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and leave the soup to simmer for about 10 minutes, or until the parsnip is soft enough to easily pierce with a fork.
  • Use an immersion blender to blend the soup smooth.
  • Season to taste. Add a splash of milk or cream if you want to make it creamy.

Nutrition Facts : Calories 124 kcal, Carbohydrate 27 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 1100 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

SPICED PARSNIP AND COCONUT FALAFEL



Spiced Parsnip and Coconut Falafel image

A different and slightly sweeter take on the original - just wonderful for canapes and nibbles. Serve with tahini cream sauce or houmous loosened with greek yoghurt. This started life as a Sophie Grigson recipe

Provided by lindseylcw

Categories     Coconut

Time 20m

Yield 12 balls, 12-14 serving(s)

Number Of Ingredients 10

1 lb parsnip, peeled
1 tablespoon toasted desiccated coconut
1 tablespoon Greek yogurt
1 ounce butter
1 large beaten egg
4 ounces fresh breadcrumbs
1 1/2 teaspoons curry powder
salt and pepper
vegetable oil (for frying)
1/4 cup sesame seeds

Steps:

  • Boil parsnips until tender.
  • Drain and mash well.
  • Mix with rest of ingredients except oil and sesame seeds.
  • Taste and season well.
  • Chill in fridge until firm (approx 2 hours).
  • Shape into small balls, coat with sesame seeds.
  • Fry for 2-3 mins each side until golden brown.

Nutrition Facts : Calories 108.7, Fat 4.6, SaturatedFat 1.8, Cholesterol 20.6, Sodium 97.6, Carbohydrate 14.7, Fiber 2.8, Sugar 2.6, Protein 2.8

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