Winter Piccolo Parsnip and Root Vegetable Slaw with Apple

post_parsnipslaw
Timings

Preparation time Not specified

Cooking time Not Specified

Ingredients

½ small red cabbage
½ small savoy cabbage
1 Pink Lady apple, cored and cut into quarters
2 tbsp parsley, finely chopped
4 spring onions, trimmed and finely chopped
150g Piccolo parsnips, washed, trimmed and cut into julienne strips
Sea salt and black pepper

Festive Ham:
1 un-smoked boneless gammon, weighing about 5kg cooked
1/2 tbsp each coriander and fennel seeds
30 cloves, approximately
1 small star anise
3 juniper berries
300g Demerara sugar
250g pot Dijon mustard

Mustard Dressing:
1 tbsp grain mustard
1 tbsp Dijon mustard
2 tbsp honey
1 tbsp lemon juice
1 clove garlic, peeled and finely chopped
1 tbsp red wine vinegar
4 tbsp olive oil or rapeseed oil
Sea salt and black pepper

Method:

Shred the cabbage on a mandolin or chop finely with a knife. Slice the apple very finely and mix together with the parsley, cabbage, spring onion and Piccolo parsnips. Season with sea salt and black pepper and add the dressing to the coleslaw, mix well.

Mustard Dressing – Method:

Mix all of the dressing ingredients together.

Tip: I sometimes add yoghurt or crème fraiche to this to make a creamy version – delicious. You can also use chopped walnuts or toasted pine nuts as well if you wish.

Serve with Festive Ham (recipe below)

Nutritional Information: Per serving (based on serves 4)

208kcal, 3.7g protein, 12.7g fat, 1.8g saturates, 21.1g carbs, 18g sugar, 6.1g fibre, 0.7g salt

 

Festive Ham – Method:

Preheat oven to 220°C/425°F/Gas 7

Toast the spices apart from the cloves in a dry frying pan until they release their fragrance. Grind in a pestle and mortar, then tip into a food processor with the sugar and blitz everything to make a spice mix.

Score the fat of the ham in a criss-cross and brush with the spice mix and push a clove into each square of fat. Roast for 30-35 minute until the glaze has completely caramelized and becomes sticky. Allow the ham to rest for at least 10 minutes before carving

Tip: To boil the ham, cover the ham in cold water in a large pan and add 1 onion peeled and cut in half, 8 peppercorns 1 tbsp cider vinegar and 1 tbsp brown soft sugar.

Bring to the boil and skim any deposits off the water and simmer very gently until cooked, 25-30 minutes to 500g of ham or gammon.

Nutritional Information: Per serving (based on serves 20)

489kcal, 74.5g protein, 14.8g fat, 5.3g saturates, 16.4g carbs, 16.2g sugar, 0g fibre, 8g salt