Warm Brussel Sprout Salad With Crispy Shaved Parsnip

• Shaved Parsnip
• 1 parsnip
• olive oil
• kosher salt
• hot paprika
• Brussel Sprout
• 12 brussel sprouts, quartered
• olive oil
• 2 shallots
• 2 cloves garlic
• 1 1/2 teaspoons anise seeds
• 1 tablespoon coriander powder
• salt and pepper
• nutmeg, freshly grated
• Handful red grapes, halved
• Handful golden raisens
• Handful pistachio nuts, toasted and crushed

1. Preheat oven to 420 degrees
2. Using a vegetable peeler, gently shave pieces of parsnip.
3. Combine shaved parsnip, olive oil, salt and paprika in oven safe baking dish / bowl and roast for approximately 30 minutes. Cooking times may vary, but parsnips are done when crispy (but not burned).
4. Heat olive oil in non-stick pan and add shallots and garlic; cook for approximately 2 minutes or until shallots have slightly caramelized.
5. Add anise seeds and continue cooking on medium heat for another 1 minute. Add about half of the coriander powder. With the addition of the coriander powder, the ingredients in the pan might become quite dry; if this is the case, you can add a little water / stock / oil.
6. Add brussel sprouts, salt and pepper, and remaining coriander powder to pan and cook for 10 minutes, or until sprouts are slightly charred.
7. Finish salad by combining grated nutmeg, red grapes, raisens, pistachio nuts and parsnips with cooked brussel sprouts. Enjoy!

parsnip, olive oil, kosher salt, paprika, brussel, brussel sprouts, olive oil, shallots, garlic, anise seeds, coriander powder, salt, nutmeg, handful red grapes, handful golden raisens, handful pistachio nuts

Taken from food52.com/recipes/1382-warm-brussel-sprout-salad-with-crispy-shaved-parsnip (may not work)