Tag: parsnip

A Salad of Caramelised Parsnip with Maple Syrup, Goat Cheese and Thyme

Maple roasted Parsnip with Goat Cheese + Thyme

At the moment I could eat roots and turnips all the time luckily, as tasty spring vegetables are still a few months away. It’s always the same, around March I start to miss ripe tomatoes, juicy cucumber, crunchy lettuce, zucchini, the ripe tastes of summer. Greenhouse vegetables reach their watery peak at this time of the year so they are not really an alternative. The cherry tomatoes I bought the other day had thick skin and when I ate them I had to image tomatoes rather than tasting them. I don’t really feel like cabbage anymore, so I stick to everything that grows in the ground.

I enjoyed my Monday’s Ginger Honey Navet Steaks so much, their sweet, syrupy juices were delicious, that I thought about other combinations of roots and syrup. My choice was caramelized parsnip roasted with maple syrup and thyme leaves, combined with fresh goat cheese in a warm salad. The juices make a great thick syrup, glazed around the roots they are a perfect match for the milky cheese crumbs and strong wintery herb. You could make it as a side dish, still hot, we ate it as a warm salad, I didn’t want the cheese to melt.

I cut three parsnips into long strips and glazed them with 3 tablespoons of olive oil and 2 tablespoons of maple syrup mixed with salt and pepper. A dash of white wine and the leaves of 4 sprigs of time on top, everything well spread in a roasting tin, I baked it for 15 minutes in the hot oven set to 200°C / 390°F, Rotitherm roasting setting. When the parsnip was done, golden on the outside and soft inside, I let them cool for a couple minutes before I crumbled 80g / 3 ounces of fresh, soft goat cheese over the roots. The two us cleaned the tin with our fingers, not to waste a drop of the sweet syrup.

Maple roasted Parsnip with Goat Cheese + Thyme


Maple roast Parsnip with Goat Cheese + Thyme

Lasagna with Sauce Bolognese and Parsnip

Lasagne Bolognese

Rich, with a fruity sauce Bolognese with lots of tomatoes and herbs, parsnip, Parmesan and a bit of chicken liver – that’s my lasagna and I enjoy every hearty bite of it! I take the casserole dish with the steaming lasagna out of my oven and by the time I put it on the table it has already filled our entire apartment with the sweetest, mouth-watering smell of herbs, baked cheese and tomatoes. It’s a real teaser!

It’s only my second time using wavy lasagna pasta and I’m impressed with the result. They are done within just 25 minutes (still al dente), the lasagna keeps its shape on the plate and – most importantly – it gets a crispy crust on top, neither too hard nor too dry. I make my sauce Bolognese with pure minced beef and a bit of chicken liver. You don’t really taste the liver but it makes the beef taste more intense. I add carrots and parsnip as I prefer a balanced mixture of meat and vegetables in a sauce Bolognese in general. I cook the sauce for about an hour with red wine, tomato paste, thyme and rosemary – it is very concentrated and strong. And finally the cheese! Parmesan is the perfect choice as it’s so tasty that you don’t need to use much, which would just make the meal cheesy and heavy.

Lasagne Bolognese

Lasagna with Sauce Bolognese and Parsnip

I use a 27cm x 20cm / 10.5″ x 8″ baking dish, definitely big enough for 4 people.

For the Sauce Bolognese

minced beef 300g / 10.5 ounces
organic chicken liver, chopped, around 100g / 3.5 ounces
carrot, sliced, 1
parsnip, sliced, 2
onion, chopped, 1
tinned tomatoes, chopped, 400g / 14 ounces
red wine around 500ml
(you could also use 250ml red wine and 250ml broth)
tomato paste 2 tablespoons
a sprig of thyme
a sprig of rosemary
garlic, crushed, 1 clove
salt and pepper
olive oil for frying

Heat the oil in a large pan and fry the vegetables for a couple minutes on medium heat. Add the meat (beef and liver) and fry until all the liquid dissolves. Add the tomato paste, mix and fry for a minute. Deglaze with a little red wine, mix, cook for a minute and repeat two more times. Add the tinned tomatoes and the rest of the wine (you might not need all of it at once). Add herbs, garlic, salt and pepper and simmer on low temperature for about an hour. Stir in between and add more wine if the sauce becomes too dry. Season with salt and pepper to taste.

For the Sauce Béchamel

milk 600ml
butter, melted, 30g / 1 ounce
plain flour 30g / 1 ounce
bay leaf 1
a pinch of nutmeg, grated
salt and pepper

Mix the milk with the nutmeg, salt and pepper. Whisk the flour into the hot butter. Bring the milk to the boil and whisk into the roux. Continue mixing until smooth. Add the bay leaf and cook for around 5 minutes on low heat until the texture is thick and smooth. Take the bay leaf out and season with salt and pepper.

For the Lasagna

lasagna pasta around 250g / 9 ounces

Parmesan, grated, around 100g / 3.5 ounces

Set the oven to 180°C / 355°F.

Butter your baking dish. Put down a layer of pasta, 1/3 of the sauce Bolognese, 1/4 sauce Béchamel and some Parmesan. Repeat twice, cover with a final layer of pasta (you should have 4 layers of pasta) and cover with sauce Béchamel and Parmesan. Bake for 25 minutes or until the pasta is done, switch on the grill for 2 minutes or until the pasta becomes golden brown and partially crisp. Take the lasagna out and let it sit for 10 minutes.

A hearty Potato and Parsnip Gratin

I feel really excited when I see food bubbling in the oven. I can sit in front of the glass oven door and watch it become golden, rising up and down and filling the kitchen with the kind of smell that you just achieve with oven dishes. Especially with a gratin! For tonight we will have a very hearty gratin with potatoes, parsnip, onions and bacon and enhanced with nutmeg, cloves and brandy. This creates an addictive combination of hearty and sweet through the parsnip and brandy. We always plan to make bigger portions to have some leftovers for the next day but with gratin we never manage. Today is the same – it is all gone already.

Potatoe Parsnip Gratin 2

Potato and Parsnip Gratin

For 3 as a main or 4 as a side dish you need

4-5 big potatoes, peeled or rinsed and sliced
4 big parsnip, peeled or rinsed and sliced
1 small onion, cut into thin rings
bacon, cut into small cubes, 40g / 1.5 ounces
butter 30g / 1 ounce
heavy cream 75ml
milk 200ml
garlic, crushed, 1 clove
nutmeg, preferably freshly grated
brandy for deglazing
sea salt and pepper

Set the oven to 220°C / 430°F. Our oven has a Rotitherm roasting setting which works perfectly for gratin, it combines the grill setting with fan circulation, but the top / bottom oven setting works as well.

Heat the butter in a large pan, fry the bacon and onions on medium heat until golden and add the garlic. Add the potato and parsnip slices to the pan and cook for 1-2 minutes. Deglaze with brandy and pour the cream and milk on top, add a little water until everything is covered. Now add the spices and season with salt and pepper. Let it simmer until the potatoes and parsnip are almost done. Arrange the potato and parsnip slices in a baking dish or roasting tin and pour the bacon/ milk/ cream mixture over the vegetables. Bake for 8-10 minutes in the oven until golden brown.