Caramelised parsnip, pick­led wal­nut and crispy cavolo nero

The Observer Food Monthly - - Contents - Chantelle Ni­chol­son

There is noth­ing more de­li­cious than the smell of parsnips gen­tly caramelis­ing. Turned into a silky puree, it is then sat atop nutty cavolo nero crisps, made to pop into your mouth in one go.

Serves 6

cavolo nero 6-8 leaves veg­etable oil 3 tbsp sea salt and freshly ground black pep­per wal­nut halves 20g, finely chopped parsnips 2, peeled and finely chopped non-dairy milk 100-150ml, I pre­fer unsweet­ened al­mond milk for this horse­rad­ish 1 tbsp, freshly grated co­conut yo­gurt 1 tbsp pick­led wal­nuts 20g, finely chopped

 Direc­tions

Pre­heat the oven to 120C/gas mark ½. Cut the cen­tre stem out of the cavolo nero leaves and wash, then dry well. Lib­er­ally brush the leaves with 1 ta­ble­spoon of oil. Lay in a sin­gle layer on a bak­ing tray. Sea­son well with salt and pep­per, sprin­kle with the wal­nuts and place in the oven for 35 min­utes, turn­ing the tray round af­ter the first 20 min­utes. Turn the oven off and leave in­side for a fur­ther 15-20 min­utes, until the leaves are crispy.

Heat 2 ta­ble­spoons of the oil in a large saucepan over a mod­er­ate­high heat. When hot, add the parsnips and sea­son well with salt. Cook for 20 min­utes, stir­ring reg­u­larly, until dark golden. Add 100ml of the non-dairy milk and bring to a sim­mer for 10 min­utes. Trans­fer to a blender and blend until smooth, ad­ding more milk if needed, to form a very thick puree. Sea­son to taste with salt. Mix the horse­rad­ish with the co­conut yo­gurt and sea­son to taste.

To as­sem­ble, gen­tly break the crispy leaves into bite-sized pieces. Place a dol­lop of the warm parsnip puree on top fol­lowed by a lit­tle horse­rad­ish yo­gurt. Fin­ish with chopped pick­led wal­nuts. They can be frag­ile, so serve im­me­di­ately!

Left, caramelised parsnip, pick­led wal­nut, crispy cavolo nero

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