This
hearty winter warmer is perfect for a lazy Sunday veg out or as an easy dinner.
(cleaned)
2
Large Parsnips
250ml
Milk
8
brussel Sprouts,
blanched
(with a pinch
of
bicarb of soda)
300g
Fresh Macaroni
200g
Reggiano
Parmesan
Salt/Pepper
50g
Chopped Chives
50g
butter
Start
by making a parsnip puree. Peel the parsnips and slice lengthways into quarters
so you can cut out the stalks. Place in a saucepan and pour over the milk,
topping up with a little water if there isn’t enough milk to cover them. Cook
until soft, then place in a food mixer and blend until smooth. Season with a
little salt and pepper.
Add
the butter and a splash of oil to a non-stick pan. once the butter starts to
foam, add the mushrooms,
sauteƩ for one minute and set aside.
Meanwhile, take the blanched sprouts and slice to about 3mm thick.
Bring a large pan of salted water to the boil, add the macaroni and cook until soft, then drain in a colander.
Just before serving, place the parsnip puree into a saucepan big enough to hold all the macaroni.
Warm it until hot, add the macaroni and stir into the puree until it is well covered. If the puree becomes too thick, add a little milk. Place the macaroni into four warmed serving bowls.
Warm through the wild Mushrooms and add the sprouts, seasoning if necessary. Spoon the mushrooms and sprouts over the four dishes, then sprinkle plenty of grated Parmesan on top. Finish with the chopped chives and tuck in!
Meanwhile, take the blanched sprouts and slice to about 3mm thick.
Bring a large pan of salted water to the boil, add the macaroni and cook until soft, then drain in a colander.
Just before serving, place the parsnip puree into a saucepan big enough to hold all the macaroni.
Warm it until hot, add the macaroni and stir into the puree until it is well covered. If the puree becomes too thick, add a little milk. Place the macaroni into four warmed serving bowls.
Warm through the wild Mushrooms and add the sprouts, seasoning if necessary. Spoon the mushrooms and sprouts over the four dishes, then sprinkle plenty of grated Parmesan on top. Finish with the chopped chives and tuck in!
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