Warm parsnip, blue cheese and chestnut salad

Warm parsnip, blue cheese and chestnut salad

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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