Baked parsnips with garlic and herb butter #166

This is a great snack or a perfect side to meat or fish. I use small parsnips and keep the skin on, just make sure you clean them so there´s no dirt left. Cut them and season with salt, pepper and garlic. I then wrap everything in tin foil and bake it in the oven. This is also great to cook on a grill and serve as an individual side to grilled meat. The herb butter is just that, butter and herbs and some olive oil mixed together.

Baked parsnips with garlic and herb butter

parsnips
garlic
salt, pepper
olive oil
mixed herbs, use your favorites I used parsley, chives, rosemary and sage
bay leaf

Wash and cut the parsnips in smaller pieces, dress with olive oil, salt, pepper, slice garlic and a bay leaf. Wrap the parsnips in tin foil and bake in the oven on medium heat until done, this took me about half an hour.

Mix the butter with the herbs and some olive oil. Once the parsnips are done remove from the oven and open the package, add a spoonful of herb butter and serve.

5 great egg recipes served as Tapas!

Eggs are one of my favorite ingredients, you can use it in endless ways and it´s both great tasting and looking. I´ve selected my five favorite tapas recipes where the egg is the focus of the dish. I really like to serve eggs as the main part of a snack dish since the size is usually great for one egg for each serving and you can add so many great things.

So expect more egg recipes to be coming to Delicious Tapas shortly, until then here are my favorites so far.
Under each photo there are a link that will get you to more photos and the recipe, good luck and enjoy.



Starting simple with boiled eggs with mayonnaise, shrimps and dill.
Eggs with shrimps and dill



Scrambled eggs in the shell with truffle oil and croutons.



Grilled onion, parsnip puré and olive oil poached egg yolk.



Scrambled eggs with dill marinated crayfish and sour cream.



Soft boiled egg with broad beans and shrimps.

New Years recipe ideas for vegetarians

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you! I will publish a few different menu ideas in the days leading up to New years eve and they will all have a theme of their own.

I´m starting off with New Years recipe ideas for all you vegetarians out there.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

Vegetarian New Years Menu

Appetizers - to start off the party I´m serving three different appetizers that can be eaten standing up preferably with a glass of champagne in one hand. They can of course also be served as a first starter at the table but I prefer to serve it with a drink while your guests are arriving.

Grilled parsnips with arugula and almond pesto
Green gazpacho with cream cheese crostini
Roasted red pepper and walnut dip on crostini

Main course

Beet carpaccio with deep fried capers and arugula
Lemon risotto with pickled lemon rinds and black pepper

Here you have two choices, either serve these two dishes separately or together, I quite like to serve them together because I think the beets go really well with the risotto and since you will be serving the beets cold it will be a little bit different than just roasted beets with risotto that I think most vegetarians have been served at restaurants since the start of time. You will need to serve them on separate plates or separated from each other on a big plate because otherwise the beets will color the risotto.

Jerusalem artichoke soup with parsnips & salami #118

Jerusalem artichokes are in full season and probably the most classic way to serve them is to make a soup, so let´s keep it simple and do just that. If you are serving it as an tapa I recommend serving it in a cup or smaller plate than in my photos.

I used some left over salami that I fried with some parsnips and onion for this recipe but bacon or pork are great as well so feel free to replace the salami with that.

Jerusalem artichoke soup with parsnips & salami

Jerusalem artichokes
cream
water
garlic
butter
shallot onion
white wine
parsnips
salami
chives
olive oil

Peel the artichokes and put in cold water with some lemon juice, this will keep the artichokes from going brown. Chop the garlic and shallots and fry them until soft with the butter, add the artichokes and fry them for a few minutes without browning.

Add salt, pepper and white wine let the wine reduce until half is left and the cover with water and simmer until the artichokes are cooked through. Add some cream and bring to a boil and then blend the soup until completely smooth. Season with salt, pepper and a splash of olive oil. Adjust the thickness and creaminess with water and cream if necessary.

Peel and dice the parsnip, dice the salami and slice the chives. Roast the diced parsnip in some butter, remove from heat and combine with the salami and chives. Serve the soup with the parsnip and salami mix and a few drops of olive oil. Good luck.

Grilled onion, parnsip pure & olive oil poached egg yolk #77

This may look a bit complicated but is really quite simple to do, only tricky thing is to get the egg poached so it´s still creamy. Feel free to exchange the poached yolk for a regular soft boiled egg if you like.

Grilled onion, parsnip pure & olive oil poached egg yolk

parsnips

garlic

cream

egg yolk

olive oil

fresh onion

salt, pepper

Peel and cut the parsnip into small pieces, boil in water with a clove of garlic until completely cooked through. I used one clove of garlic for two parsnips, this give the pure a mild touch of garlic without getting to dominant. Discard the water and add a little bit of cream and blend into a smooth pure, season with salt and pepper.

Add a spoonful of olive oil into an espresso cup or coffee cup, carefully put one egg yolk into the oil add a pinch of salt and cook the yolk on low heat in the oven until almost set. I cooked my egg on 100°C / 210 F and it took about ten minutes. Easiest way is to carefully tap on the yolk with your fingertip to feel when the egg starts to set. When done remove from the heat and remove the yolk from the oil with a spoon.

Wash and split the onion in half and brush it with olive oil, grill until soft on a grill, season with salt and pepper. Arrange parsnip pure, egg yolk and the grilled onion on a plate, serve warm.