Post by kickingfrog on Oct 26, 2013 15:30:07 GMT
Parsnip croquetas with garlic dip
by Susanna Booth
Serves 4-6 (about 12 croquettes)
For the dip
200g tinned butterbeans
6 tbsp olive oil
5 garlic cloves
½ tsp salt
½ lemon juice
For the parsnip croquettes
300g parsnips
1 tsp vegetable bouillon powder
250ml boiling water
50g dairy-free margarine
50g cornflour
¼ tsp salt
¼ tsp pepper
50g instant polenta (cornmeal)
Sunflower oil for frying
1 For the dip by draining the beans and blend them in a bowl with the oilusing a hand blender. Mince the garlic and add to the bowl with the salt and lemon juice. Stir.
2 For the croquetas, peel and roughly slice the parsnips, removing any woody cores. Boil them until soft (about 12–15 minutes). Drain and thenmash as well as you can manage.
3 Make a portion of vegetable stock by combining the bouillon powder with boiling water. Set aside.
4 In a large heavy-bottomed pan, melt the margarine. Stir in the cornflour to form a smooth paste and let it cook gently for a minute. Then slowly and carefully whisk in the hot stock until you have a thick, lump-free mixture. Stir in the salt and pepper, followed by the mashed parsnip. Allow to coolcompletely.
5 Measure out the polenta into a bowl then take 1 heaped tbsp parsnip mixture and fashion into a sausage about the length of your index finger. Roll in the polenta until well coated. Leave on a plate and continue until all the parsnip mixture is used up. You'll make about 12.
6 Pour sunflower oil into a heavy-bottomed saucepan to a depth of about 1cm. Heat on a medium heat for several minutes until the oil is nice and hot, but not smoking (about 180C/350F). Carefully add the croquettes using a slotted spoon. They shouldmake a definite 'tssss' sound and there will be lots of bubbles . Fry for about four minutes, turning occasionally, until the polenta becomes pale gold with tiny brown flecks. Drain on kitchen roll. Serve hot.
www.theguardian.com/lifeandstyle/2013/oct/25/gluten-free-parsnip-croquetas-dairy-free-egg-free-garlic-dip
by Susanna Booth
Serves 4-6 (about 12 croquettes)
For the dip
200g tinned butterbeans
6 tbsp olive oil
5 garlic cloves
½ tsp salt
½ lemon juice
For the parsnip croquettes
300g parsnips
1 tsp vegetable bouillon powder
250ml boiling water
50g dairy-free margarine
50g cornflour
¼ tsp salt
¼ tsp pepper
50g instant polenta (cornmeal)
Sunflower oil for frying
1 For the dip by draining the beans and blend them in a bowl with the oilusing a hand blender. Mince the garlic and add to the bowl with the salt and lemon juice. Stir.
2 For the croquetas, peel and roughly slice the parsnips, removing any woody cores. Boil them until soft (about 12–15 minutes). Drain and thenmash as well as you can manage.
3 Make a portion of vegetable stock by combining the bouillon powder with boiling water. Set aside.
4 In a large heavy-bottomed pan, melt the margarine. Stir in the cornflour to form a smooth paste and let it cook gently for a minute. Then slowly and carefully whisk in the hot stock until you have a thick, lump-free mixture. Stir in the salt and pepper, followed by the mashed parsnip. Allow to coolcompletely.
5 Measure out the polenta into a bowl then take 1 heaped tbsp parsnip mixture and fashion into a sausage about the length of your index finger. Roll in the polenta until well coated. Leave on a plate and continue until all the parsnip mixture is used up. You'll make about 12.
6 Pour sunflower oil into a heavy-bottomed saucepan to a depth of about 1cm. Heat on a medium heat for several minutes until the oil is nice and hot, but not smoking (about 180C/350F). Carefully add the croquettes using a slotted spoon. They shouldmake a definite 'tssss' sound and there will be lots of bubbles . Fry for about four minutes, turning occasionally, until the polenta becomes pale gold with tiny brown flecks. Drain on kitchen roll. Serve hot.
www.theguardian.com/lifeandstyle/2013/oct/25/gluten-free-parsnip-croquetas-dairy-free-egg-free-garlic-dip