Post by Silly Yak on Feb 23, 2011 10:08:08 GMT
Parsnip pudding with roast root vegetables
Parnsip pudding with roast root vegetables: An ode to root veg on a plate. ...There are two textures of root veg here. Use dariole moulds (those metal tins that crème caramels are made in), if you have them; otherwise, large ramekins will do.
Serves six.
600g parsnips, peeled and cut into equal-sized chunks
1 tsp grated nutmeg
Salt and ground black pepper
3 eggs
70ml double cream
1 bunch spring onions, trimmed and very finely chopped (optional)
200g each swede, celeriac and carrot, all peeled and cut into neat dice
50ml vegetable oil
1 tbsp ground mixed spice
The grated zest of 1 orange
Boil the parsnips until tender, drain and season with nutmeg, salt and pepper. Blend in a food processor, slowly adding the eggs and cream while the motor's running. Stir in the onions (if using) and set aside.
Toss the diced root vegetables in vegetable oil, sprinkle with spice and orange zest, and roast until done – the timing will vary according to the size of the dice, but you should count on at least 40 minutes.
Line the darioles with clingfilm, fill with the parsnip mix and place in a deep roasting tray half-filled with water. Bake at 180C/350F/gas mark 4 until set – about 25 minutes.
To serve, turn out the puddings on to warmed dinner plates and spoon the roast veg around each.
• Shaun Hill is chef/patron of The Walnut Tree Inn, Llanddewi Skirrid, near Abergavenny, Monmouthshire
www.guardian.co.uk/lifeandstyle/ ... shaun-hill
Parnsip pudding with roast root vegetables: An ode to root veg on a plate. ...There are two textures of root veg here. Use dariole moulds (those metal tins that crème caramels are made in), if you have them; otherwise, large ramekins will do.
Serves six.
600g parsnips, peeled and cut into equal-sized chunks
1 tsp grated nutmeg
Salt and ground black pepper
3 eggs
70ml double cream
1 bunch spring onions, trimmed and very finely chopped (optional)
200g each swede, celeriac and carrot, all peeled and cut into neat dice
50ml vegetable oil
1 tbsp ground mixed spice
The grated zest of 1 orange
Boil the parsnips until tender, drain and season with nutmeg, salt and pepper. Blend in a food processor, slowly adding the eggs and cream while the motor's running. Stir in the onions (if using) and set aside.
Toss the diced root vegetables in vegetable oil, sprinkle with spice and orange zest, and roast until done – the timing will vary according to the size of the dice, but you should count on at least 40 minutes.
Line the darioles with clingfilm, fill with the parsnip mix and place in a deep roasting tray half-filled with water. Bake at 180C/350F/gas mark 4 until set – about 25 minutes.
To serve, turn out the puddings on to warmed dinner plates and spoon the roast veg around each.
• Shaun Hill is chef/patron of The Walnut Tree Inn, Llanddewi Skirrid, near Abergavenny, Monmouthshire
www.guardian.co.uk/lifeandstyle/ ... shaun-hill