I was wondering what to do with all the left over bits of parsnip (both cooked and raw) from the Recipe Challenge and had a few ideas. So I thought I'd put them all together as a 'chefy' starter. I haven't included weights and measures because I was literally working with scraps. But most of it is common sense depending on the quantity you are making. It may seem complicated but each element is simple to make.
On the main black plate clockwise from the top: pickled parsnip, truffled parsnip quennelle with parsnip and parmesan crisp, curried parsnip rissole with hot yellow pepper sauce. In the pink bowl: parsnip coleslaw. On the second black plate: pink radicchio salad.
Ingredients:
For the parsnip rissoles:
Mashed parsnip
Medium curry powder
Flour, beaten eggs and breadcrumbs
For parsnip with truffle oil
Pureed parsnips
A few drops of truffle oil
For the parmesan and parsnip crisp
Finely grated raw parsnip (I used a microplane)
Finely grated parmesan
For the pickled parsnip
Finely shaved slivers of raw parsnip
Rice wine vinegar and sugar
For the parsnip coleslaw
Grated or julienned raw parsnip (I used a julienne cutter)
Mayonnaise
Tarragon (dried or fresh)
Sunflower seeds
Method:
Pickled parsnips
On the main black plate clockwise from the top: pickled parsnip, truffled parsnip quennelle with parsnip and parmesan crisp, curried parsnip rissole with hot yellow pepper sauce. In the pink bowl: parsnip coleslaw. On the second black plate: pink radicchio salad.
Ingredients:
For the parsnip rissoles:
Mashed parsnip
Medium curry powder
Flour, beaten eggs and breadcrumbs
For parsnip with truffle oil
Pureed parsnips
A few drops of truffle oil
For the parmesan and parsnip crisp
Finely grated raw parsnip (I used a microplane)
Finely grated parmesan
For the pickled parsnip
Finely shaved slivers of raw parsnip
Rice wine vinegar and sugar
For the parsnip coleslaw
Grated or julienned raw parsnip (I used a julienne cutter)
Mayonnaise
Tarragon (dried or fresh)
Sunflower seeds
Method:
Pickled parsnips
- Heat rice wine vinegar in a small saucepan and add white sugar (to taste) until it dissolves.
- Add finely shaved slivers of raw parsnip. Take pan off heat and leave to marinade for at least an hour.
- Heat oven to 180C
- Sprinkle the finely grated raw parsnip and parmesan onto a non-stick baking sheet or baking parchment. Press down lightly and form into a flat lacy circle.
- Bake for 5 - 8 minutes until golden. Allow to cool and crisp up.
- Mix grated or julienned parsnip with just enough mayonnaise to coat the strands.
- Add tarragon sparingly and mix. Add sunflower seeds and mix.
- Mix curry powder (to taste) into mashed parsnip and form into cylinders in your hands. Put in fridge to firm up.
- Gently roll the cylinders in flour, then beaten egg, the breadcrumbs.
- Fry in hot oil until golden.
- Heat the pureed parsnip and add a few drops of truffle oil (to taste).
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