Culinary Wednesday: Roasted Parsnip and Pomelo Salad

More sweet than sour, with juicy meat and pulp, pomelos are considered grandfathers of grapefruits.The upper layer of this fruit is thick and soft and can be peeled easily. The pulp inside comes in a variety of colours ranging from yellow to pink and red. You can find the fruit growing on citrus trees in the heat of summer and or in tropical climates. Pomelo fruits weigh up to 20 pounds and have a mixed taste. It is sweet like orange, tart like grapefruit, tangy like tangerine and very juicy.

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Similar to other citrus fruit, pomelos have an extensive list of benefits.

  1. Anti-Aging: Contains “Spermadine” which protects cells from the process related to aging and cell damage.
  2. Heart Health: Pomelos contain 410mg of potassium per serving. This regulates blood pressure levels. Abundant with pectin, pomelo juice is capable of clearing arterial deposits accumulated in the body.
  3. Vitamin C: Increasing your immune system, decreasing cardiovasolar deterioration, prevent urinary tract infections, and inflammation.
  4.   Fiber: Makes you feel full, eat less, and bowels function correctly.

This featured recipe by golubkakitchen.com is a refreshing, simple, and light winter salad. “The earthy and grounded flavors of parsnips combine well with the bright and juicy pomelo in this salad, but feel free to use grapefruit or orange to get a similar effect if you don’t have access to a pomelo. Walnuts and raisins toasted and plumped in spicy coconut oil add a nice finish, full of warming flavors, perfect for winter. This salad is very simple to prepare, and the parsnips make it filling enough for a light lunch or dinner. Enjoy!”

IMG_0717-crvRoasted Parsnip and Pomelo Salad

  • 3 large parsnips – scrubbed clean, cored, cut lengthwise into long wedges
  • coconut oil
  • sea salt and freshly ground black pepper
  • 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is
  • 2 handfuls walnuts – roughly chopped
  • 2 handful raisins
  • 1 pomelo – segmented
  • 4 cups baby spinach

1. Preheat oven to 400F (200C). Add 1tablespoon of melted coconut oil to parsnips, toss to coat thoroughly. Arrange them on a baking sheet, sprinkle with salt and freshly ground black pepper. Bake for 20 minutes, or until soft, flip at half time.
2. In a large bowl or in individual serving plates, combine spinach, roasted parsnips and pomelo segments.
3. In a medium pan, warm 2 tablespoons coconut oil over medium low heat, add paprika, large pinch of salt and walnuts. Toast for 5-7 minutes, until golden. Add raisins at the last couple minutes to plump them up. Spoon nuts, raisins and spicy oil over the salad. Serve immediately.

parsnip-salad

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