A seasonal recipe from Nigel Slater which I could happily eat all year round. You can of course replace the parsnips with chips for a more traditional version. If you are unable to get goats curd then i have used Mozzarella as a substitute.
Ingredients
- 6 medium parsnips medium
- 160 ml olive oil 160ml
- 6 sprigs rosemary
- 1 litre water 1 litre
- 15 g dried porcini
- 4 large banana shallots
- 2 tbsps plain flour
- 10 sprigs thyme
- 100 g goat’s curd
Servings:
Instructions
- Preheat oven to 200C/180 Fan gas mark 6. Peel the parsnips, cut them in half lengthways, then in half again. Put them into a roasting tin with 100ml of the olive oil, rosemary sprigs, and a little salt and black pepper. Let the parsnips roast for 1 hour, turning them halfway through.
- Bring the water to the boil in a deep saucepan. Add the porcini, cover with a lid and continue cooking on a very low heat for 20 minutes.
- Peel the shallots and cut them into thick slices, then cook them in the remaining oil for 10 minutes over a moderate heat till soft. As they start to turn pale gold, add the flour and continue to cook, stirring regularly, for 3 minutes.
- Pour the porcini and their broth into the onions, a little at a time, stirring almost continuously. Remove the leaves from the thyme and stir in. Turn up the heat and let the sauce bubble until you have a rich, quite thick gravy.
- Remove the parsnips when they are golden and lightly crisp, spoon over the shallot and porcini gravy, then serve with the goat’s curd.
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