Name: Parsnip noodles with spicy lamb meatball ragu
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 600 grams lamb sausages; 400 grams shallots (French shallots), chopped finely; 2 cloves garlic, chopped finely; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoom ground coriander; 1 teaspoon fennel seeds; 2 tablespoons fresh thyme leaves; 2 tablespoons tomato paste; 1 tablespoon harissa paste; 2 cups (500ml) chicken stock; 400 grams can diced tomatoes; 6 large (2kg) parsnips, trimmed; 25 grams butter; 1/4 cup (20g) finely grated pecorino cheese; 1/4 cup loosely packed fresh oregano

Ingredients

1/4 cup (60ml) extra virgin olive oil

600 grams lamb sausages

400 grams shallots (French shallots), chopped finely

2 cloves garlic, chopped finely

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoom ground coriander

1 teaspoon fennel seeds

2 tablespoons fresh thyme leaves

2 tablespoons tomato paste

1 tablespoon harissa paste

2 cups (500ml) chicken stock

400 grams can diced tomatoes

6 large (2kg) parsnips, trimmed

25 grams butter

1/4 cup (20g) finely grated pecorino cheese

1/4 cup loosely packed fresh oregano

Method

1.Heat 1 tablespoon of the oil in a large deep frying pan over medium heat. Squeeze sausage meat from casings, separating into small meatballs; cook meatballs, shaking pan occasionally, for 4 minutes or until browned all over. Remove from pan.

2.Heat another 1 tablespoon of the oil in same pan over medium heat. Cook shallots and garlic, stirring occasionally, for 5 minutes or until softened.

3.Add spices and fennel seeds; cook, stirring, for 1 minute. Add thyme and pastes; cook, stirring, for a further 2 minutes or until fragrant. Stir in stock and tomatoes; bring to the boil. Reduce heat to low; simmer for 10 minutes or until reduced by half. Stir meatballs into sauce. Season to taste. Keep sauce over low heat.

4.Using a spiraliser (see tips), cut parsnips into thick noodles. Heat butter and remaining oil in a separate large deep frying pan with a lid, over medium heat. Add parsnip; cook, covered, for 5 minutes or until just tender. Season to taste.

5.Serve parsnip with meatballs and sauce, topped with cheese and oregano.

Sauce suitable to freeze. Parsnip suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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