Roast Beef Fried Parsnip Ribbon Crostini Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the parsnips in a roasting tin with the oil and roast for 1 hr 30 mins. Remove from the oven and cut into chunks.
• Meanwhile, make the béchamel. Melt the butter in a saucepan over a low heat, then add the flour and whisk. Remove from the heat and add the milk gradually, whisking after each addition until combined. Return to a low heat and cook, stirring, until thick. Stir in the remaining ingredients, except the Gruyère, add 1/2 tsp salt and take off the heat. Add the Gruyère and mix well.
• Once the parsnips are cool enough to handle, purée in a food processor and set aside. Heat the butter in a pan. Add the shallots and cook for 10 mins or until soft and golden. Tip into a large bowl with the parsnip purée, béchamel and horseradish. Season to taste, cover and cool. When almost cold, spoon into a piping bag and pipe into 3cm-thick lengths onto a baking parchment-lined tray. Freeze for 1 hr until firm but not completely frozen. Remove from the freezer and cut into 5cm lengths. Coat the croquettes in the flour, dip in the egg, roll in the panko breadcrumbs, then place on a parchment-lined tray. Chill until needed. Can be made up to this stage up to 24 hrs in advance.
• To fry your croquettes, use a deep-fat fryer or half-fill a heavy-based medium saucepan with vegetable oil and heat to 180C. Cook in small batches for 2-3 mins until golden and cooked through. Lift the croquettes from the oil with a slotted spoon and drain on kitchen paper. Put on a warmed plate and cover with foil until ready to serve.

Steps:

• Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a sturdy Y-shaped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around on 4 sides of the vegetable, stopping when you reach the tough inner cores of the parsnips.
• Working in 5 or 6 batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or Chinese wire-and-bamboo skimmer, transfer the parsnips to the paper towels and sprinkle with salt and either peppers. Let cool completely, then transfer to a large platter.

Steps:

• Heat oven to 325°F.
• Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.
• Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
• Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.

Steps:

• Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool.
• Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve.
• Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

Steps:

• Preheat oven to 200 C.
• Use a vegetable peeler to cut parsnips into long strips.
• Place on lined baking tray.
• Toss with butter, sugar and salt.
• Roast for 10 minutes and toss.
• Roast for another 8 - 10 minutes or till golden and crispy.