When the parsnips have browned a little on two sides, add the mushrooms, garlic and thyme. Add the parsnips and leave to colour in the pan, stirring now and then. Melt the butter in the oil in a large frying pan or skillet over a medium-high heat and leave to bubble slightly. The dressing should have a loose consistency, but feel more like a thick sauce than a thin liquid. ![]() Gradually whisk in the olive oil, then 50ml water and the vinegar. Mix the garlic, anchovies (if using),ĭijon, capers, cornichons and herbs in a large bowl. Put the parsnips in a large pan of salted cold water, bring to a boil, and simmer for eight to 10 minutes, until tender. Sautéed parsnip with mushrooms and salsa verde.Ĥ-5 large parsnips, peeled and cut into 2cm-thick chunksĢ00g mixed wild mushrooms (girolles, chanterelles, ceps, etc), cleaned or portobello/chestnut mushrooms, cleaned and cut into 1cm slicesġ garlic clove, peeled and finely choppedĪ few sprigs thyme, leaves removed and stalks discardedġ garlic clove, peeled and very finely choppedĨ fillets salted anchovies, finely chopped (optional)Ģ handfuls parsley leaves, finely choppedġ very small handful tarragon and/or dillĪ good dash red-wine (or sherry) vinegar – about 30ml Works well as a light meal, or as an accompaniment to other dishes. While the parsnips are still warm, toss with the radicchio, pear, cheese, leaves, parsley and walnuts, then gently fold through a couple of spoonfuls of the dressing so everything is coated (you might not need all the dressing).Ĭheck the seasoning and serve. As it thickens, add the vinegar, then the honey. In a large mixing bowl, gradually whisk the oils into the dijon mustard. Toss the parsnips in a glug of olive oil, some salt, pepper and honey, and roast until golden, slightly crisp and caramelised – 15-20 minutes. ![]() If you didn’t manage to track them down, regular parsnips will work just as well: just peel and chop into thick wedges. If you are using piccolo parsnips, there’s no need to peel or chop them. Parsnip, pear and radicchio with blue cheese salsa.ĥ00g parsnips – piccolo (baby) parsnips, if you can find themġ head radicchio, leaves torn into pieces the size of a credit cardĢ ripe conference pears, sliced into wedgesġ50g tangy blue cheese such as Stilton or Roquefort, crumbled into piecesġ small handful flatleaf parsley, chopped
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