Roast Parsnip Chestnut Salad Recipes

ROAST PARSNIP & CHESTNUT SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
• Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.

ROASTED PARSNIP AND DATE SALAD

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss parsnips with 2 tablespoons oil, the thyme, and 1/2 teaspoon salt, and spread in an even layer. Roast, until golden brown and tender, about 40 minutes, flipping halfway through. Let cool.
• Toss parsnips with escarole, dates, lemon juice, remaining 3 tablespoons olive oil, and the cheese. Season with salt and pepper.

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.

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING

Steps:

• Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
• Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl.
• Peel shallots and chop very finely. Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste.
• Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.

PARSNIP, CRANBERRY & CHESTNUT LOAF

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.

ROAST PARSNIPS WITH CHESTNUT BUBBLE AND STILTON RAREBIT

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.