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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.