Pureed, Panfried and Deel Fried Parsip with Nduja and Parmesan

Ingredients

• 400 g parsnips
• 4 dl milk
• 1 clove garlic
• ½ tsp salt
• 4 dl oil (for deep frying)
• 3 tbsp butter
• 10 g parmesan
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tsp nduja
• 1 handful fresh basil
• 1 tsp honey

Method

1. Peel the parsnips and cut them into 4 lengthwise (or more if they are big). Save the peel for the deep fried topping!
2. Add the parsnips, a pinch of salt and a garlic clove (crush it slightly with the side of a knife) to a pot. Cover with milk. Simmer on low heat for a couple of minutes before half of the parsnips is lifted out and onto a plate. Continue to simmer the rest until they are completely soft. Stir now and then to avoid the milk burning.
3. Use a sharp knife and slice the parsnip peel into thin sticks (like matches or a thicker julienne). Make sure they are completely dry before frying. Heat up the oil to a medium/high level in a pot (check if it`s hot enough by dipping a dry herb leaf or the end of a wooden spoon. If it bubbles immediately, it`s ready). Add the parsnip peel and fry until golden. Lift out carefully and add to a plate with kitchen paper. Sprinkle with salt while still hot.
4. Grate the parmesan. When the boiled parsnips are soft drain the milk and set to side. Add 2 tbsp of butter, the parmesan and a bit of the warm milk back to the pot. Blend until smooth with an immersion blender. Add milk until you have a smooth, soft puré. Season with salt and pepper.
5. Heat up olive oil in a frying pan. Fan fry the parboiled parsnips on relatively high heat until they have a nice colour. Add nduja (the amount depends on the spice level of your nduja) and a knob of butter ro the pan and stir around until everything is covered. Season with a little salt and pepper.
6. Add the puré to a serving plate and top with the pan fried parsnips, the sauce from the pan and the deep fried peel. Finish with fresh basil, a little honey and more grated parmesan.