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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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Dietary
Vegetarian
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the parsnips
- 5 parsnips, 4 peeled and chopped into chunks, 1 peeled and finely sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp fresh thyme leaves
- 400ml/14fl oz chicken stock
- 125g/4½oz unsalted butter
- 1 banana shallot, finely chopped
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
For the chestnuts
- 1 tbsp olive oil
- 100g/3½oz cooked chestnuts, left whole
- 1 tsp fresh thyme leaves
For the salad
- 1 red chicory, leaves separated
- 1 yellow chicory, leaves separated
- 2 tbsp chives, finely chopped
For the dressing
- 125g/4½oz stilton, crumbled
- 50ml/2fl oz double cream
Method
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Preheat the oven to 220C/200C Fan/Gas 7.
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Mix half the parsnip chunks with the olive oil, paprika and thyme on a baking tray and season with salt and pepper. Roast for 15–20 minutes or until golden brown in colour.
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Heat 75g/2½oz of the butter in a saucepan and add the shallots. Cook for 1–2 minutes, then add the remaining parsnip chunks and the stock. Bring to the boil and simmer for 10 minutes or until soft. Remove from the heat, then place the parsnips in a blender with 100ml/3½fl oz of liquid from the pan, the remaining butter and the cream. Blend to a smooth purée, adding more liquid if necessary. Set aside.
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Preheat a deep-fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Lower the slices of parsnips into the fryer and cook for 1–2 minutes or until crispy. Remove from the fryer and season with salt. Set aside.
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To cook the chestnuts, heat the olive oil in a small frying pan and add the chestnuts and thyme. Cook for 1–2 minutes. Set aside.
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To make the dressing, put a third of the blue cheese into a small saucepan and add the cream. Warm through until the cheese is melted into the cream.
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Mix the chicory and chives together in a bowl. Add the roasted parsnips, then spoon over the dressing. Mix together. Spoon the parsnip purée onto two serving plates, then arrange the salad top. Scatter over the fried chestnuts, parsnip crisps and the remaining cheese to serve.