Serves 4 parsnips olive oil rosemary water dried porcini banana shallots plain flour thyme goat’s curd
6, medium 160ml 6 sprigs 1 litre 15g 4 large 2 tbsp 10 sprigs 100g
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.