RECIPE OF THE WEEK
Golden roast parsnips with parsnip puree and gremolata
Parsnip puree might just be the silkiest substance on earth. The parsnips are cooked gently in milk and cream, creating a sweet, nutty puree that’s the perfect accompaniment to everything from roast meat to pan fried fish. Or as we see here, this vegetarian recipe features roasted parsnips and a vibrant and zingy gremolata.
For the roast parsnips
- 300 g Parsnips, peeled and cut lengthways into 4
- 3 tbsp Olive oil
For the parsnip puree
- 20 g Butter
- 400 g Parsnips, peeled and cut into 1cm discs
- 1 cup Milk
- 1/2 cup Cream
For the gremolata
- 1 tbsp Olive oil
- 1 tsp Lemon juice
- Zest of half a lemon
- 1 Large handful of parsley leaves
- 1 Garlic Clove
- Preheat the oven to 180 degrees celsius.
- Grab a medium sized baking tray and place the peeled and quartered parsnips into the tray, pour over the olive oil and toss until coated in oil. Pop into the oven for 30 mins, turning after 15 mins.
- Find a heavy based medium saucepan and put on a medium heat. Add the butter and remaining parsnips to the pan and cook for a few minutes or until the parsnip starts to turn golden.
- When the parsnips have a lovely colour, pour in the milk and cream. Turn the heat down low and put a lid on the saucepan and let simmer. Check and stir occasionally.
- Meanwhile, grab a small bowl and add your olive oil and lemon juice. Grate in the zest of half a lemon. Finely chop the parsley and garlic, add to your bowl and stir all ingredients to combine. Taste the gremolata and season with salt and pepper.
- Now check your parsnip puree to see how tender the parsnips are, it should take 25-30 mins for them to soften. Once your parsnips can be easily pierced with a fork, remove the saucepan from the heat. Carefully pour the contents of the saucepan into a blender or food processor. Blend until silky smooth. Taste your puree and season with salt and pepper.
- By now, your roasted parsnips should be golden and ready to serve.
- Find a nice plate and dollop your puree into a big mound in the centre. Using the back of a spoon, push the mixture towards the edge of the plate, creating a little well in the centre. Pile your roast parsnips in the middle of the plate and spoon gremolata across the parsnips.
- You can make the puree in advance and reheat it in the microwave, if you’re trying to get ahead for a dinner party or weeknight dinner.
- As parsnips have a sweet, neutral flavour, this puree pairs well with everything from roast beef to roast beetroot. So get excited and get creative!
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