INGREDIENTS

• 4 medium parsnip
• ½ bunch thyme
• 2 brown onions, peeled
• 3 tbsp olive oil
• 1 bunch Tuscan cabbage
• 1 lemon
• salt 
• black pepper
• 100g parmesan

Lemony ricotta:

• 250g ricotta
• zest & juice 1 lemon
• 1 clove garlic, crushed
• ½ bunch dill, finely chopped

Romesco sauce:

• 300g roast capsicum
• 4 clove garlic
• 200g roast hazelnuts
• 2 tbsp tomato paste
• 2 tsp sweet smoked paprika
• 2 tbsp red wine vinegar
• pinch chilli powder
• ¼ cup olive oil
• salt to taste

METHOD

1. Preheat the oven to 190 degrees Celsius. 
2. Peel the parsnip and cut it into smaller wedges, removing the centre core of larger size parsnips. 
3. Cut the onions into 8 pieces each. Toss the vegies with the thyme, 2 tbsp olive oil and season.
4. Scatter onto a lined baking tray and roast for 15-20 minutes until golden, a little charred and soft. Remove from the oven and set aside. 
5. Trim the Tuscan cabbage from the stalks. To this by running your hand from the base to the top and removing the leaf from the stalk. Heat the remaining 1 tbsp olive oil in a large frying pan, add the Tuscan cabbage, season it then add a splash of water to the pan and cover with a lid. Cook for 1 minute, the water steams the Tuscan cabbage and cooks it gently. Remove from the pan and squeeze over the juice of ½ the lemon. Set aside.
6. For the lemony ricotta, combine all the ingredients in a small bowl, season to taste and set aside.
7. For the romesco sauce, combine the all the ingredients into a food processor or blender and blend to create a chunky salsa. Season to taste and set aside.
8. Spread some ricotta onto your serving plates, top with the roast parsnip, onions and Tuscan cabbage. Spoon the romesco sauce around, squeeze on the rest of the lemon and finish with finely grated parmesan and black pepper.

Serves 4.

Recipe by Tom Walton. Check out his website here & Instagram here.