PARSNIP SALAD
Steps:
- Preheat oven to 400 degrees F.
- Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
- Whisk together dressing ingredients and season, to taste, with salt and pepper.
ROAST PARSNIPS WITH CHESTNUT BUBBLE AND STILTON RAREBIT
An absolute classic British dish. A wonderful veggie centerpiece for Christmas. Well worth the effort. The rarebit can be made up to a week in advance.
Provided by PinkCherryBlossom
Categories Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- For the rarebit:.
- Put cheeses and milk in pan, heat gently until cheese has melted.
- When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
- When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
- For the bubble:.
- Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
- Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
- Fry the onions in half the butter for 5 minutes and cool.
- Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
- Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix. Gently fry the mix in the ring until it has a golden crust, remove from heat.
- For the parsnips:.
- Heat the oven to 230°C.
- Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
- The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
- Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
- If needed the cake can now be kept covered and chilled for several hours.
- For the sauce:.
- Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
- To serve:.
- Heat the oven to 200°C.
- Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
- The remaining rarebit mix can be melted onto bread, pasta or potatoes.
- Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.
Nutrition Facts : Calories 381.8, Fat 21.6, SaturatedFat 12.7, Cholesterol 106.4, Sodium 375.3, Carbohydrate 42.3, Fiber 3.9, Sugar 7.1, Protein 7
PARSNIP, CRANBERRY & CHESTNUT LOAF
A modern take on the nut loaf, this makes a great vegetarian centrepiece for Christmas Day or a special dinner
Provided by Sarah Cook
Categories Main course
Time 2h
Number Of Ingredients 12
Steps:
- Melt 1 tbsp butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the walnuts. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well.
- Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy - keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then grease this as well.
- Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture.
- Heat oven to 180C/160C fan/gas 4. Mix the parsnip lengths with 1 more tbsp butter and the honey to coat, then fit them into the tin. Top with ¹/³ of the nut mixture - pack it down well and smooth the surface. Spread ¹/³ of the cranberry sauce on top, leaving a small gap around the edges. Top with the remaining nut mixture and pack down as before. The loaf can be made up to 24 hrs ahead, then covered and chilled, before continuing. Cover with foil then bake for 1 hr.
- To serve, melt the remaining 2 tbsp butter in a small pan and sizzle the reserved sage leaves for a minute. Splash water into the remaining cooked cranberries until saucy. Loosen around the sides of the loaf with a round-bladed knife if you need, then turn out. Drizzle with the sage butter and leaves. Serve in slices with extra cranberry sauce.
Nutrition Facts : Calories 819 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 71 grams sugar, Fiber 15 grams fiber, Protein 14 grams protein, Sodium 0.86 milligram of sodium
WINTER LEAF & PARSNIP SALAD WITH WALNUTS
John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham
Provided by John Torode
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Yield Serves 10 with other dishes
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
- Put all the leaves, parsnips and nuts into a large serving bowl.
- Make the vinaigrette according to the recipe below and serve on the side - this way your guests can add their own dressing, and your salad won't go soggy if it's not eaten straight away.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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- In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in a an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender.
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