Spiced Parsnip Purée With Golden Crumbs Recipes

PARSNIP PUREE

Steps:

• Peel parsnips, trim and cube parsnips.
• Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
• Add parsnips to a blender and add milk, butter, salt and pepper.
• Blend until smooth. Serve immediately.

PARSNIP PUREE

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

SPICED PARSNIP PURéE WITH GOLDEN CRUMBS

Steps:

• To make the purée, melt the butter in a large saucepan and add the onion. Cook over a medium heat for around 10 minutes, stirring often until the onion has softened but not coloured. Add the mace, bay leaves and cloves (count them going in and count them coming out) with the 400ml milk and the cream. Bring to a very gentle simmer, then add the parsnips. Cook, covered, over a medium heat for 25-30 minutes until the parsnips are tender. Take off the heat and remove the mace, bay leaves and cloves. Whizz the parsnip mixture in a blender for perfectly smooth results, or use a stick blender. Taste and season.
• To make the crumb topping, heat the oil in a pan over a medium heat, then add the breadcrumbs and thyme with some salt. Cook, stirring, until the crumbs are crisp then set aside on kitchen paper.
• To serve, reheat the parsnip purée in a pan on the hob, stirring in a good extra splash of milk. Spoon into a warmed serving dish and scatter with the crumbs. Serve immediately.

CREAMY PARSNIP, LEEK, AND WHITE BEAN CRUMBLE

Steps:

• Heat the oven to 400°F/200°C. Toss the leeks and chopped parsnips with the olive oil in an 8-inch x 6-inch casserole or roasting pan (or a similar-sized round one). Sprinkle over half the thyme leaves and season well. Roast for 35 minutes or until the leeks are soft and buttery, and the parsnips are soft all the way through.
• Meanwhile, mix all but ½ cup/50 g of the grated parsnips in a bowl with the crème fraîche, chopped garlic, lemon zest, cider vinegar, stock and navy beans. Taste and season with salt and pepper, if needed.
• In a separate bowl, make the crumble topping. Using your fingertips, rub the oats, butter or olive oil, flour and pumpkin seeds together with the remaining grated parsnip and thyme leaves so that it starts to clump and looks like chunky breadcrumbs. Chill in the fridge until needed.
• Once the leeks and parsnips have softened, remove from the oven, toss through the bean and crème fraîche mixture, then tip back into the pan.
• Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make Ahead: You can put the crumble together, cover and chill in the fridge up to 24 hours before you bake it.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.