Grilled Prawns with Parsnip Puree and Crispy Sage

Instructions

1. 1

   Place chopped parsnips in a pot and cover with vegetable stock. Bring to a boil, then reduce heat and simmer for 15-18 minutes until parsnips are very tender and easily pierced with a fork.

   Tip: Cut parsnips into uniform pieces for even cooking.

2. 2

   While parsnips cook, pat the prawns dry with paper towels and season generously with salt, black pepper, and smoked paprika.

   Tip: Dry prawns will develop a better sear and grill marks.

3. 3

   Heat 2 tablespoons of butter in a small skillet over medium heat. Add sage leaves and fry for 2-3 minutes until crispy and fragrant, then transfer to a paper towel to drain.

4. 4

   Drain the cooked parsnips and return to the pot. Add 2 tablespoons of butter and heavy cream, then mash until smooth or blend for extra creaminess. Stir in half the minced garlic and season with salt and pepper.

5. 5

   Preheat your grill or grill pan to high heat. Brush the grill grates with olive oil to prevent sticking.

6. 6

   Grill the prawns for 2-3 minutes per side until they turn opaque pink and develop charred marks. In the final minute, add the remaining 2 tablespoons of butter and minced garlic to the grill, tossing the prawns to coat.

   Tip: Do not overcook prawns as they become rubbery; they're done when just cooked through.

7. 7

   Divide the warm parsnip puree among four serving bowls or plates. Arrange 6 grilled prawns on top of each portion.

8. 8

   Drizzle the buttery pan juices over the prawns, scatter crispy sage leaves on top, and finish with fresh lemon zest and a squeeze of lemon juice.

   Tip: The lemon brightens all the flavors and adds a fresh finish.