Parsnips are considered a winter vegetable because their flavour does not fully develop until the roots have been exposed to very cold temperatures, which results in a strong, sweet, unique taste.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Parsnip, smoked trout and dill omelette
- 1 tbsp olive oil
- 6 medium parsnips, peeled and cut into strips
- 4 extra-large eggs, beaten
- 2 tbsp chopped fresh dill + extra, to garnish
- salt and freshly ground black pepper, to taste
- 1 tbsp salted butter
- 200g smoked trout fillets
- crème fraîche, to serve
Heat the olive oil in a large pan over medium heat. Fry the parsnips until they are soft and lightly brown, about 15 minutes. Set aside.
In a medium-sized bowl, beat the eggs and dill until light in colour. Season to taste.
Melt the butter in a separate pan over medium heat. Add the eggs, swirl the pan around to spread them out evenly and fry, 10 minutes. Remove from the heat. Using a spatula, ease around the edges of the omelette. Sprinkle some of the fish on top, fold the omelette over in half and sprinkle over the leftover fish and parsnips. Serve with crème fraîche and garnish with fresh dill.