Now it is true that the Chorizo in this makes this meal just a tiny bit naughty but it is well worth it because it is soooooooo tasty. I used a lovely peppered Chorizo that I’d picked up in Austria a few weeks earlier. I bought it on the premise that it was a gift for my hubby, knowing full well that I’d probably manage to eat it myself (ha ha cunning plan succeeded!). The only thing I need to warn you about is to make lots because my lot woofed it down in record speed and were asking for more!!
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 3 medium parsnips peeled and sliced into 3mm rounds
- 2 tbsp rapeseed or sunflower oil
- leaves from 2 sprigs of rosemary chopped
- 150 g chorizo sausage sliced into 5mm rounds
- approx 100 g cooked Puy or green lentils
- handful young kale leaves stripped off the stalk and shredded
- salt and pepper
Ingredients
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Instructions
- Heat a large frying pan and add the oil, then the parsnips and rosemary and fry for around 5-6 minutes tossing occasionally until beginning to soften
- Add chorizo and cook for a further 5-6 minutes, stirring often until the sausage is cooked and beginning to crisp
- Finally add the lentils and kale and toss so they get the benefit of the chorizo flavours and cook for a couple more minutes and serve straight away
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We’ve been following ideas from your blog all week. It took til Thursday for the health skeptic man of the house to realise he’s been given healthy meals & even then his comments were “this is nice, I mean it’s really nice” when eating the parsnip & chorizo dish.
I want to give 5 stars but it won’t let me?!
How rude of it!! Thanks Kate I’ll look into that.