Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point.  

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Veggie Kedgeree

• Level: Easy - moderate 
• Time: 30  minutes 
• Makes: 4 servings 

This dish is utterly delicious. Kedgeree is traditionally made with rice however this dish calls for parsnip instead. Not only does the parsnip taste amazing with the other flavours but the texture is also similar to rice/grain. Fabulous for breakfast, brunch, lunch or dinner. Try making it for dinner and having half the following day for breakfast. It is super versatile and can be enjoyed hot or cold. You can also make with oily fish such as sardines, salmon or mackerel. 

Ingredients 

• 400g wild cod or haddock 
• 4 eggs  
• 2 medium onions, chopped  
• 800g peeled parsnip 
• 2 tablespoons fresh chopped ginger 
• 1 unwaxed lemon 
• A small handful of fresh chopped parsley 
• A small handful of fresh chopped coriander 
• 1 tablespoon cumin seeds 
• 1 teaspoon turmeric 
• 1 tablespoon ground coriander 
• 1/4 teaspoon ground clove 
• 1/4 teaspoon ground nutmeg 
• Sea salt or Himalayan pink salt 
• 4 tablespoons coconut oil (or ghee) 
• 1 teaspoon chilli flakes (optional)

Method 

1. Preheat the oven to 190 (GM5).  

2. Coursely grate the parsnip. Use a food processor with a grater attachment if possible as it is ten times quicker than by hand.  

3. On a large chopping board and using a large sharp knife, spend a minute or two roughly chopping the grated parsnip into “rice”. It’s easiest to do this in two batches.  

4. Heat the oil in a large saucepan/wok on low heat. Add the onion, ginger, cumin, turmeric, chilli, 1 teaspoon salt, and the ground coriander, clove and nutmeg. Sauté for 5 minutes.  

5. Add the parsnip and cook, stirring regularly for 10 minutes.  

6. Add the mix to an ovenproof baking dish. In a separate baking dish/tray add the fish and place a sprinkling of salt and a few lemon slices on top. Add both dishes to the oven and bake for 15 minutes.  

7. While the fish and parsnip mix is cooking boil the eggs for 7-8 minutes, then add to cold water and peel. Alternatively, you can poach the eggs. 8. Remove the fish and parsnip rice from the oven, flake the fish and mix together, add the fresh herbs and serve with the boiled eggs.  

Enjoy!