Serves 4 parsnips olive oil rose­mary wa­ter dried porcini banana shal­lots plain flour thyme goat’s curd

The Observer Food Monthly - - END OF YEAR SPECIAL NIGEL SLATER -

6, medium 160ml 6 sprigs 1 litre 15g 4 large 2 tbsp 10 sprigs 100g

 Direc­tions

Set the oven at 200C/gas mark 6. Peel the parsnips, then cut them in half length­ways, then in half again. Put them into a roast­ing tin with 100ml of the olive oil, rose­mary sprigs, and a lit­tle salt and black pep­per. Let the parsnips roast for 1 hour, turn­ing them half­way through.

Bring the wa­ter to the boil in a deep saucepan. Add the porcini, cover with a lid and con­tinue cook­ing on a very low heat for 20 min­utes.

Peel the shal­lots and cut them into thick slices, then cook them in the re­main­ing oil for 10 min­utes over a mod­er­ate heat till soft. As they start to turn pale gold, add the flour and con­tinue to cook, stir­ring reg­u­larly, for 3 min­utes.

Pour the porcini and their broth into the onions, a lit­tle at a time, stir­ring al­most con­tin­u­ously. Re­move the leaves from the thyme and stir in. Turn up the heat and let the sauce bub­ble un­til you have a rich, quite thick gravy.

Re­move the parsnips when they are golden and lightly crisp, spoon over the shal­lot and porcini gravy, then serve with the goat’s curd.

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