Cooking time
30 minutes
Frying pan
15-20 minutes
Oven
190 °C: 25 minutes
Flavour
Chicken
Ingrediënts
For 4 people:
- 4 small parsnips
- 2 dl soy milk
- olive oil
- 8 sage leaves
- 2 sprigs of rosemary
- 1 clove of chopped garlic
- 400 grams vegan chicken pieces
- 2 tbsp dried cranberries
- 2 tbsp walnuts
- 1 tbsp fig jam
- 4 fresh figs
Preparation
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Preheat the oven to 190°C with the top heat on.
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Peel the parsnips and cut 2 of them into pieces.
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Put these with the soy milk in a saucepan and season with salt and pepper.
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Boil for about 15-20 minutes until tender.
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In the meantime, cut the rest of the parsnips into nice long pieces and place in an oven dish.
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Add the chopped garlic, sage, rosemary and a dash of olive oil and season with salt and pepper.
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Place in the preheated oven and roast for about 25 minutes.
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Drain the boiled parsnips but retain the cooking liquid.
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Puree the parsnips with a dash of olive oil and some of the cooking liquid in the blender.
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Season with salt and pepper.
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Heat a little olive oil in a frying pan and fry the vegan chicken pieces until golden brown.
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Add the cranberries and walnuts and fry briefly.
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In the meantime, cut the figs into quarters.
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Add the fig jam to the chicken pieces and use it to glaze the chicken pieces.
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Add the fresh figs and cook for a few minutes. Season generously with freshly ground pepper and a pinch of salt.
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Spread the parsnip puree over the bottom of a serving dish and top with the roasted parsnip pieces.
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Spread over the glazed chicken pieces with cranberries and walnuts and spoon the fried figs on top.