Hola beautiful ones
Guess what? Yesterday me and the kids headed up the Fluffy Mountain and collected a whole bag full of sunshine yellow gorse flowers. We then came home and under the instruction of Ads, dried them out in a very low heated oven. Then today we made a gorgeous roast dinner and we used the gorse flowers in the parsnips.
I’m so especially proud of this. After Googling recipes for cooking with gorse there was nothing other than wine making and so this recipe is one that Ads has invented just for us (me and you!)
Not only can these Gorgeousness Gorse Parsnips be used for a beautiful roast dinner, but they could also be added to a hot salad with goats cheese and toasted pumpkin seeds. OR, OR, OR they could become part of a risotto. To do this you simply make a normal risotto with cream and then add the parsnips on top. You could also try the same method adding the gorse to honey glazed carrots, beetroot, butternut squash, turnips, celeriac or whichever root vegetables are in season.
PREPARATION 20 minutes (+ drying time for gorse flowers. Low heat oven for 1 hour – 100 degrees)
1 cup of dried gorse flowers
4/5 large parsnips
1 tbsp of olive oil
2-3 tbsp Agave syrup (or honey)
1 tbsp Balsamic Vinegar
1 handful of dried gorse flowers
Good quality salt and pepper
- Peel parsnips and cut lengthways into four. Blanch in boiling water for 3-4 minutes.
- Remove from water. Heat up your olive oil in a pan. Add parsnips.
- Once your parsnips are coloured slightly, squeeze over s 2-3 tbsp of Agave Syrup. Toss and mix until caramelised.
- Once caramelised add one tablespoon of balsamic vinegar to cut the sweetness. Crush over and toss in gorse flowers.
- Add salt and pepper
Wa-lah. Gorgeousness on a plate!