Here I`ve cooked parsnips, maybe the world`s most under estimated vegetable, in three versions in order to get a nice texture contrast but also to avoid food waste. A soft, buttery puré is topped with spicy panfried parsnips and crispy, deep fried peel. Sweet root vegetables and nduja is one of my f…
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.
