- 800g parsnip, chopped into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 1 tsp turmeric
- 1⁄2 Savoy cabbage or 300g Brussles sprouts, finely shredded
- large handful frozen pea
- juice 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tbsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 bunch coriander, chopped
- 1 red chilli, deseeded and finely chopped
- 2 coriander sprigs, to serve
Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don’t worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.
Why not try...
HONEY BRAISED PARSNIPS & WALNUTS: Chop 500g parsnips into chunks, then fry in butter until golden. Add 150ml chicken stock and 1 tbsp honey to the pan, then simmer until all the liquid has evaporated and the parsnips are sticky. Throw a handful walnut pieces and some chopped parsley in with the parsnips, then serve.