Gourmet Grok’s here is a root recipe just for you!
Straight from the pumpkin patch gather some winter veg – one squash and a handful of parsnips.
Then forage for some herbs, nuts and possibly a plum to mash-up and make chunky chutney with.
Check under a chicken (raptors are a little harder to come across) and escape with some eggs.
Now head back to your caveman cooking quarters to put together your pumpkin and parsnip patties….
Stone Age Utensils
Mortar and pestle for mashing and mixing things!
Oven or stove-top for cooking your gathered goods!
Sterile surface for rubbing your grub into paleo patties!
Sharp tool for carving and cutting your pumpkin and parsnip!
Ingredients
2 cups cooked parsnip
1 1/3 cups of roasted or cooked pumpkin
4 large eggs
1 clove of garlic, bashed
1/2 cup of coconut flour*
1/2 – 2/3 cup of almond meal*
generous handful of fresh basil and parsley
sea salt and black pepper to taste*
1 tablespoon extra-virgin olive oil (or clarified butter)*
* A Genuine Grok would not have access to a stone age supermarket or sophisticated kitchen kit (ie. coffee grinder to attack their almonds with) however, the modern caveman is justified in a little convenience!
Method
To roast the pumpkin and parsnip, preheat the oven to 425 degrees. Place chucks of the pumpkin flesh and whole parsnips on a baking sheet and cook until they can be easily pierced with a fork (roughly 20 – 30 minutes). Transfer to a bowl and mash. ash up the garlic in your mortar and pestle as the main mix cools then add the eggs and remaining dry ingredients. Stir through the mixture until you create a sticky clump then start shaping your palm-sized patties. In a large non-stick pan, heat a shallow pool of olive oil over medium heat. Fry the patties until golden on each side (roughly 3 – 5 minutes per side). Drain on paper towels and serve warm.
Ps. Don’t forget your Plum….
Simmer or steam briefly then smash and mash making a chunky condiment to serve with your Paleo Patties!
Serves 4-6
