Parsnips and buttermilk

SERVES 4

“The buttermilk in this recipe is a little nod to the ‘Beach Jesus’ of Australian cuisine, David Moyle,” says Welgemoed. “He loves only three things in life: saltbush, buttermilk and putting both those things on skewers. Thank you for the inspiration, mate.” Pictured p109

100 gm (⅓ cup) unsalted butter 60 ml (¼ cup) olive oil 2 onions, thinly sliced 2 tbsp biryani spice mix (see note) 1 garlic clove, chopped 500 ml (2 cups) vegetable stock 4 cardamom pods 3 star anise 600 ml (2⅓ cups) buttermilk 50 gm (⅓ cup) plain flour 1 kg parsnips, peeled and halved lengthways 115 gm (⅓ cup) honey 12 large sprigs of rosemary 1 Heat half the butter and 2 tbsp of the oil in a large saucepan over medium-low heat. Add onion and 1 tsp salt and cook, stirring, until caramelised and golden

(15 minutes). Add spice mix and garlic and cook, stirring, until fragrant (2-3 minutes). Add stock, cardamom and star anise and increase heat to medium. Simmer until reduced by half (15 minutes).

2 Whisk buttermilk and flour together in a bowl. Strain onion mixture, discarding solids. Return liquid to a clean saucepan and place over low heat. Whisk in buttermilk mixture and cook, stirring constantly, until thickened (20 minutes). Season to taste and set aside.

3 Preheat oven to 180°C.

4 Melt remaining butter and oil in an ovenproof frying pan over medium heat. Add parsnips, cut-side down, and cook until golden (5 minutes). Turn and cook until deep golden (2 minutes). Pour honey over parsnips and add rosemary to pan. Transfer to oven and cook until cooked through (15 minutes).

5 Gently reheat buttermilk sauce. Spoon onto a plate and top with parsnips. Drizzle over any pan juices and rosemary.

Note Biryani spice mix is available from select supermarkets.