Tuesday, 4 January 2011
Parsnips - Dutch style
I’m not a huge fan of parsnips. I never was. But done like this, slathered in cheese and butter, they become just about bearable! This was taken from a recipe from a Dutch cookery book but I messed around with it because it was far too fiddly and I’m not into lots of swapping dishes and preparations stages. I’ll give the recipe the way I did it, then give the way you’re ‘supposed’ to do it. I served these with vegetarian steaks (yes really – Quorn is great!)and onion rings, but I think they’re pretty versatile. Just make sure you serve them with something strong tasting.
Parsnips – Dutch style
I think variances in cooking time are quite forgiving. I cooked them for about 40 minutes.
800g parsnips chopped lengthways then into 1-2cm thick slices
2 tblsp flour
200ml vegetable stock
200g strong, tangy cheese, like mature cheddar (you can use less, but I’m a cheese freak)
Salt and pepper
Preheat oven to 180C
*Prepare the stock and whisk a small amount of cold water with the flour so it doesn’t form lumps.
*As the oven is heating, melt the butter in a roasting dish/pan. Once melted, take the tin back out and shake the parsnips around in it until coated. Season with the salt and pepper.
*Pour over the flour and stock so that all pieces are evenly covered.
*Sprinkle over the cheese and again make sure everything is evenly mixed.
*Cook in the oven for however long you feel is necessary (I did 40 minutes, 30 minutes is probably also possible).
Notes: It really, really helps if you use a non-stick tin. The cheese will melt and burn (Just the way my mum likes it!) which will stick horribly if you don’t.
The real Dutch way – Preheat oven to 250C. Boil the parsnips with 2 tbsp of lemon juice and the flour paste over a high heat for 5 minutes. Then melt the butter in a casserole dish (I think a frying pan or saucepan is meant), add the stock (Only 100ml used now), salt and pepper and 1tsp ground nutmeg and braise for 5 minutes. Layer parsnips and the sauce with the cheese in a greased, ovenproof dish then bake in the oven for 15 minutes.
P.S. Oops! I forgot to take a picture. Hopefully I’ll remember tomorrow.