Caramelised parsnip, pickled walnut and crispy cavolo nero
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.
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
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