Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    Low carb HEROES

    Jun 02, 2019 8 minutes

    PARSNIP “PENNE” & CHICKEN SALAD

    PREP + COOK TIME 25 MINUTES SERVES 4

    1/3 cup (80ml) extra virgin olive oil
    1 teaspoon finely grated lemon rind
    ¼ cup (60ml) fresh lemon juice
    2 tablespoons finely chopped fresh flat–leaf parsley
    ½ cup (60g) pecans
    300g shredded cooked chicken
    60g baby rocket leaves
    250g baby roma tomatoes, halved
    1 litre (4 cups) vegetable stock
    6 medium parsnips (1.5kg)
    2 teaspoons finely grated lemon rind, extra
    1/3 cup (25g) flaked parmesan

    1 To make dressing, place oil, rind, juice and half the parsley in a screw-top jar. Shake well; season.

    2 Stir pecans in a small heavy-based frying pan over medium heat for 5 minutes or until light golden; transfer to a board. Cool; chop coarsely. Combine pecans, chicken, rocket and tomato in a large bowl.

    3 Bring stock to the boil in a medium saucepan. Peel parsnips; cut into 1cm batons. Cut on an angle into 5cm lengths to resemble penne pasta. Cook parsnip in boiling stock for 3 minutes or until tender. Drain parsnip over a heatproof large jug or bowl; reserve stock for another use.

    4 Add parsnip and dressing to chicken mixture; toss well. Season to taste. Top with extra rind, the parmesan and remaining parsley. Serve immediately.

    NUTRITIONAL COUNT PER SERVING 39g total fat (6g saturated fat) 2659kJ (635 cal) 34g carbohydrate 31g protein 14g fibre

    CAULIFLOWER TORTILLAS

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
    The Australian Women’s Weekly Food2 min read
    Masthead
    EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh CONTENT EDITOR Chanel Gellin SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR
    The Australian Women’s Weekly Food1 min read
    Comfort Cuisine
    While meaty stews are often the comfort food of choice when the weather gets chilly, a big bowl of lentil soup is a great vegetarian substitute. Lentils have the second-highest ratio of protein per kilojoules of any legume, after soybeans, and are ri

    Related