Our food writer, Mark Doe of ‘Just Cooking’ cookery school in Firies, on a great veg for this time of the year…
Parsnips are in season from the end of October until February and are great for Autumn and winter comfort food dishes.
They are the perfect compliment for game birds and no Christmas lunch is complete without honey roasted parsnips.
Once the parsnips are roasted drizzle them with a little honey and balsamic vinegar and then place back in the oven for a few minutes.
Buying parsnips
• Parsnips should be firm to touch and dry.
• Frost increases the sweetness of the parsnip, but be aware of frost bitten ones.
• The woody core tends to be more apparent in larger parsnips.
Preparing parsnips
• Peel the parsnips with a vegetable peeler and remove the two ends with a small knife.
• Cut them into ¼’s and remove the woody core with a small knife.
• Wash the parsnips well.
Parsnip & apple soup with curry oil and sesame seeds.
This soup is great for entertaining. Make the soup in advance and then all you have to do is reheat it when needed.
I like to serve it with some pan-fried scallops for a really extravagant touch.
2 tablespoons olive oil2 tbsp curry powder
2 onions, peeled 25g unsalted butter
320g parsnips, thinly sliced 2 green apples; peeled
2 tbsp fresh coriander, chopped finely 1 -1.5 litre vegetable stock
100ml cream salt and freshly ground black pepper
100ml olive oil 4 large king scallops, orange roe removed
25g unsalted butter 2 tbsp of sesame seeds, toasted
METHOD
• To make the curry oil. Heat the olive oil in a heavy based saucepan over a moderate heat, stir in the curry powder.
• Simmer slowly for 10 minutes then remove from the heat and allow to cool overnight.
• Roughly chop the onions & parsnips.
• Core the apples and rouhgly chop.
• Add the butter to a thick bottom saucepan and place on a medium heat.
• Add the parsnips, onions and apples to the pan and gently cook, without colour for 10-12 minutes or until the vegetables are softened.
• Add the stock and bring to the boil and simmer for 20 minutes until the parsnips are fully cooked.
• Remove from the heat and allow to cool slightly, then puree in a liduidizer or food processor.
• Transfer back to the pan, reheat and season to taste. Finish with the cream and bring back to the boil.
• Garnish sprinkled with chopped coriander and toasted sesame seeds.
