We made panko-crumbed pork loin with crispy parsnip skins. baked fennel, an apple-parsnip puree and poached leek with a mustard vinagrette. It was pretty good and I’m posting a couple of elements here so as not to lose them.
The puree recipe came from F00d52 with slight amendment. It’s a great site, so please go and check it out. You’ll see that the recipe has optional whisky and pecans.
With only two us, I halved the recipe. Here’s what I did.
Apple and Parsnip Puree
2 large or 4 medium parsnips – about 450 gms.
Peel the parsnips. Cut into quarters and core them. Cut into 2 cm lengths and cubes.
1/2 large or 1 small onion cut into 2cm cubes.
1 to 1.5 granny smith apples, peeled cored and cut into 2cm cubes (I used one and thought it needed more apple).
Place the parsnip, onion and apple on baking paper in a baking tray and mix with 1 tbsp olive oil and a little sea salt and black pepper.
Bake at 190C for 15 mins, then use a spatula to turn the food in the pan. Cook for another 10 – 15 mins until it is browning.
Meanwhile, in a saucepan, warm 1/2 cup milk and 1/2 cup cream with 1 tsp butter and 1 tbsp honey.
When the fruit and veg are cooked, place in a food processor. Add 1/2 of the milk mixture and process, then gradually add more until the mixture is creamy.
Our puree tasted quite nutty, but I wanted to taste more apple.
Leeks with Mustard Vinaigrette
The leek was simmered in water for 20 mins and then cut in half. I forgot to leave the base on the leek so the halves fell apart.
The vinaigrette is simple:
1 tbsp white vinegar
2 tsp Dijon mustard
1/4 cup olive oil – the better quality oil, the better
a pinch of sugar
Whisk the above and then stir in 1 eschalot, finely minced (I used a bit of red onion instead)
Leek recipe from goodfood.com.au
Leave a Reply