I recently made this in a bit to use up some leftover parsnips from our bumper crop and it was a real success and makes a great side dish. Sprouting beans can be bought in many places nowadays and are relatively cheap. I used a pre-made mixture of lentils and chickpeas that I bought from my corner shop, Sonni’s, on Mina Road in Bristol.
200g of kale (shredded – the larger tougher stems removed)
200g of sprouting seeds (I used chickpeas and lentils)
Salt / pepper
Put the oven on to 200 degrees.
Make sure the sprouting chickpeas and lentils are thoroughly washed and dried.
Peel the parsnips and discard the outer skin. Keep shredding the parsnips with the vegetable peeler so they are in wafer thin strips – this could be done with a mandolin if you have one. Splash a tiny bit of olive oil on them and space them out on a baking dish and pop in a hot oven for 5 minutes. After five minutes, give them a mix and then add the kale, with a bit more olive oil, salt and pepper. Pop back in the oven for a further five minutes. After this, the parsnips and kale should both be crunchy, cook them for a little bit longer if they are not. However, be sure to not overcook them as the parsnips will become bitter and the kale acrid.
Make a small amount of vinaigrette by using a splash of balsamic vinegar, a dash of olive oil and half a teaspoon of whole grain mustard. When the parsnips and kale are cooked and crispy, add the mixture to the sprouting chickpeas as well the vinaigrette. Give it a thorough mix and it is ready to be eaten.