Salt-baked parsnip and horse­rad­ish crum­ble

The Daily Telegraph - Saturday - - FOOD DRINK -


6 to 8 parsnips, peeled and topped and tailed (about 1kg in to­tal) the parsnips un­til they are com­pletely en­closed and place the dough-wrapped veg on a bak­ing sheet. Bake for one hour un­til the parsnips are soft (break the crust a lit­tle to test for done­ness with a knife).

While the parsnips are bak­ing, make the sauce. Put the milk and thyme in a saucepan and bring to a sim­mer. Re­move from the heat and cover with cling film. Set aside for 20 min­utes then strain through a fine sieve into a jug. Add the cream and horse­rad­ish and sea­son well with sea salt and pep­per.

Re­move the parsnips from the oven and, us­ing a knife, care­fully re­move the salt dough and dis­card.

Leave the parsnips to cool, then cut them into

2cm to 3cm thick rounds. Put them in the bot­tom of a large, oven­proof dish (ap­prox­i­mately 20cm square). Pour the horse­rad­ish sauce over the top of the parsnips.

To make the crum­ble, mix all of the in­gre­di­ents to­gether in a bowl. Sea­son well, then crum­ble on top of the parsnips and horse­rad­ish sauce.

Bake for 20 to 25 min­utes un­til golden, then sprin­kle over the re­main­ing thyme.

Recipe from New Clas­sics by Mar­cus Ware­ing (HarperCollins, £20)

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