Recipe: Fonio Medallions with Parsnip

Savoury medallions with fonio and parsnip. A real treat in combination with the peanut dressing, warm as well as cold. Recipe by Nicole, Lila Karotte

Ingredients

• 130 g white fonio
• 300 ml water
• A little salt
• 250 g parsnip cooked (or another seasonal vegetable)
• 1-2 tsp curry
• 1 tsp salt
• A little pepper, nutmeg and paprika
• 1 lemon, zest

For the peanut dressing

• 3 tbsp peanut paste, fine
• 2 tbsp vegan crème fraiche or vegan plain yoghurt
• 1 tbsp soy sauce
• 1 clove of garlic, crushed
• A little lemon juice

Preparation

1. Mix fonio with water and a little salt and bring to the boil. Then reduce heat to the lowest setting, cover and leave to swell for 8-10 minutes. Break up the fonio with a fork and allow to cool.
2. Peel the parsnips and cook until soft. Then press into a puree using a fork and leave to cool for a while.
3. Combine the cooled fonio and parsnips with the rest of the ingredients and form into equal-sized medallions. Bake in the oven at 180°C (fan assisted) or fry in a pan with a little oil for around 15 minutes until golden brown.
4. For the peanut dressing, mix together all the dressing ingredients. Fonio medallions are delicious warm or served cold with seasonal salad and a little peanut dressing.