Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    Low carb HEROES

    Jun 02, 2019 8 minutes

    PARSNIP “PENNE” & CHICKEN SALAD

    PREP + COOK TIME 25 MINUTES SERVES 4

    1/3 cup (80ml) extra virgin olive oil
    1 teaspoon finely grated lemon rind
    ¼ cup (60ml) fresh lemon juice
    2 tablespoons finely chopped fresh flat–leaf parsley
    ½ cup (60g) pecans
    300g shredded cooked chicken
    60g baby rocket leaves
    250g baby roma tomatoes, halved
    1 litre (4 cups) vegetable stock
    6 medium parsnips (1.5kg)
    2 teaspoons finely grated lemon rind, extra
    1/3 cup (25g) flaked parmesan

    1 To make dressing, place oil, rind, juice and half the parsley in a screw-top jar. Shake well; season.

    2 Stir pecans in a small heavy-based frying pan over medium heat for 5 minutes or until light golden; transfer to a board. Cool; chop coarsely. Combine pecans, chicken, rocket and tomato in a large bowl.

    3 Bring stock to the boil in a medium saucepan. Peel parsnips; cut into 1cm batons. Cut on an angle into 5cm lengths to resemble penne pasta. Cook parsnip in boiling stock for 3 minutes or until tender. Drain parsnip over a heatproof large jug or bowl; reserve stock for another use.

    4 Add parsnip and dressing to chicken mixture; toss well. Season to taste. Top with extra rind, the parmesan and remaining parsley. Serve immediately.

    NUTRITIONAL COUNT PER SERVING 39g total fat (6g saturated fat) 2659kJ (635 cal) 34g carbohydrate 31g protein 14g fibre

    CAULIFLOWER TORTILLAS

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester
    The Australian Women’s Weekly Food3 min read
    In The Kitchen
    Beetroot Broccoli Brussels sprouts Cabbage Capsicum Fennel Leek Mushroom Okra Peas Potato Pumpkin Silverbeet Spinach Apple Banana Custard apple Kiwifruit Lime Passionfruit Pear (Nashi) Persimmon Pomegranate Quince Rambutan Ro
    The Australian Women’s Weekly Food1 min read
    Cake Of The Month
    We used Pedro Ximenez sherry, a dark syrupy style of sherry with a complex taste, however any sweet style is suitable.

    Related