Monday, 31 December 2007
The Christmas Cooking Frenzy has put me off the kitchen for the last few days, but today I feel like I'm back on board.
In our fridge there's an obscene amount of parsnips that needs addressing, due to a Christmas Shopping Frenzy miscommunication. Roasting them is not an option as I have absolutely done my dash with roasted parsnips (at least for the next few weeks anyway).
I have been loosely inspired by the format of the 2-way Peking Duck - where the skin and top layer of meat is served with the pancakes etc, then the rest of carcass taken back to the kitchen to make soup.
My 2-way parsnip consists of chips (like the Tyrrells ones) and a spicy soup.
What you need
10 Parsnips, peeled
black pepper in a grinder
1 tablespoon curry powder
1 tablespoon cumin
1 small brown onion, diced
1 tablespoon marigold swiss vegetable organic bouillon powder
Preheat oven to 200c
Using a vegetable peeler, work your way around the fat end of the peeled parsnip taking off about 3-4 slivers at a time. Repeat with the other parsnips.Brush some sunflower oil then grind some black pepper onto a metal baking tray, evenly lay the strips down flat, lightly brush with some more oil and season again with a little bit more pepper and salt. Bake in the oven for around 8 minutes on the top shelf, give them a toss at around 5 minutes with a spatula and return to the oven. When golden remove from oven and cool on some paper towel.
Chop what's left of the parsnips into 2-3 cm chunks. Put a full kettle on the boil. Heat a few tablespoons of sunflower oil in a big saucepan over medium heat then fry the onion, curry powder and cumin - when the aroma begins come out of the spices throw in the parsnip chunks and fry for a few minutes, add enough boiling water from the kettle to cover the parsnips. Add stock powder and stir. Bring to boil, cover and turn flame to low. When the parsnips are soft, then blend in the food processor until smooth and serve with some chopped fresh coriander.
Now what I need is ideas on how to cook the 500 brussel sprouts sitting in the fridge.
Happy New Year!