Parsnip Poutine (4)

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.

Parsnip Poutine (4)
Print Recipe
Parsnip Poutine (4)
Print Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the parsnips when they are golden and lightly crisp, spoon over the shallot and porcini gravy, then serve with the goat’s curd.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.