Grilled Prawns with Parsnip Puree and Crispy Sage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in less than an hour. The tender grilled prawns pair beautifully with a silky parsnip puree that's naturally sweet and packed with fiber to keep you satisfied. What I love most is how simple it really is, yet your guests will think you've spent all day in the kitchen. The crispy sage leaves add such a sophisticated touch, and you can prep everything ahead so you're mainly just cooking when people arrive. It's elegant, it's quick, and it never fails to impress.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- ¾ kgparsnips(peeled and chopped)
- 6 tablespoonsbutter(divided)
- 16fresh sage leaves
- 4garlic cloves(minced)
- 237 mlheavy cream
- 237 mlvegetable stock
- 1lemon(zest and juice)
- 3 tablespoonsolive oil
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
Preheat your grill or grill pan to high heat. Brush the grill grates with olive oil to prevent sticking.
- 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
Divide the warm parsnip puree among four serving bowls or plates. Arrange 6 grilled prawns on top of each portion.
- 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.
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