Drizzle with a little extra-virgin olive oil to finish, if you like. When you're ready to serve, pour your hot soup into bowls, and add a couple of small spoonfuls of pickled apple, a sprinkling of toasted hazelnuts, your crispy sage leaves and parsnip slices, a grating of nutmeg and a grinding of black pepper.Next, cook your parsnip slices in batches, draining them on the kitchen towel and sprinkling them with a little salt. Drop your sage leaves into the oil, fry until crispy, then carefully remove with a slotted spoon and drain on kitchen towel.When the oil begins shimmering, but before it reaches smoking point, carefully drop in a sage leaf. Heat an inch of groundnut oil in a small frying pan over a medium-high heat.Keep the soup warm on a low heat while you prepare your toppings. Return the soup to the pan, check for seasoning, and add a good grating of fresh nutmeg.A stick blender will work too, although it won't be quite as smooth. Add the stock and cream, stir to combine, then pour into a blender and blitz until silky smooth. The addition of roasted parsnips in the white bean hummus brings a lovely sweetness, that contrasts beautifully with the sharpness of the pickled carrots.Add the parsnip and apples, and remove the thyme and sage sprigs from the pan.
Pickled parsnips skin#
When the parsnip, apples and garlic are cooked, remove the garlic from its skin and mash into the pan with the onions using the back of a spoon.Cook, stirring regularly, until the onion is turning translucent and lightly golden. Meanwhile, heat 1 tbsp oil in a large pan over a low heat, and add the onion and sprig of sage.Place in the oven until cooked through and golden – this should take around 20 mins. Drizzle with 1 tbsp oil, and sprinkle over some salt and pepper. Place the parsnip on a lined baking tray with the apple pieces, garlic cloves, and sprigs of thyme. Cottage pie, house blended ground beef, organic veggies (parsnips, turnips, carrots, celery, onions), cheddar cheese mashed potatoes.Once cooled, add the diced apples, cover, and set aside. Bring to a boil, then remove from the heat and set aside to cool. In a small pan, add all the ingredients except the apple. While the oven's heating up, make your pickled apple.Preheat the oven to 190☌/fan 170☌/Gas 5.Garnish with red shiso cress and sliced, roasted cobnuts. Place the caramalised apple on one piece of fish and sprinkle some chestnut mushroom around the plate. The gorgeous hue the addition alf a few slices of red beets This simple recipe adds a pungent note to flavorful, spiced foods. Place two small mounds of coleslaw on top of the purée and top with the John Dory fillet. Pickled Parsnips takes only minutes to prepare. To serve, place two small spoonfuls of parsnip purée onto each serving plate, slide a spoon through it to create a cheffy smear. Add the butter and cook for a further minute, basting the fish with the butter. Season the fillets with a little salt and then carefully turn them over. Wild parsnip sap contains chemicals that can make skin react to sunlight, causing intense burns, rashes, or blisters (known as phytophotodermatitis). Heat the rapeseed oil in a frying pan and fry the John Dory fillets, presentation-side down, for two minutes. Stir in the cream and season to taste with salt and ground white pepper.įor the pan-fried John Dory, lightly dust the presentation side of the dory fillets with a little curry powder. Remove the pan from the heat and set aside to cool.įor the parsnip purée, add the parsnips, shallot, garlic, butter and water to a large saucepan and cook for 5-6 minutes, or until the parsnip is cooked through and the volume of the liquid has reduced by two-thirds.Ĭool slightly and then blend the mixture in a blender or food processor to a smooth purée. Stir in the butter.Īdd the apple slices and continue to cook for a further two minutes. Remove the pan from the heat and set aside to cool.įor the caramelised apple, heat the sugar in a saucepan until it becomes caramel. Add the oil and continue to cook until warmed through. Fry the mushrooms for 30 seconds, then add the thyme and season to taste with sea salt flakes and freshly ground black pepper.Īdd the sherry vinegar to the pan and continue to cook until all of the liquid has evaporated. Cover the bowl with cling film and set aside in the fridge.įor the pickled chestnut mushrooms, heat a frying pan until hot. Squeeze out any excess lemon juice and then stir in the mayonnaise and mustard. Place the parsnip into a large bowl, stir in the lemon juice and sea salt flakes and set aside to marinate for 30 minutes. For the parsnip and mustard coleslaw, peel and thinly slice the parsnip lengthways and then julienne into thin strips.
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