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parsnips unsalted butter bacon chili shallots garlic Garam Masala egg coarse grain mustard honey cream parsley
Viewed: 61 - Published at: 5 years agoIngredients
- 4 parsnips, topped and tailed, and chopped into pieces
- 2 tablespoons unsalted butter
- 4 slices bacon, rinds and all fat removed
- 1 chili, finely chopped (optional)
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon garam masala (optional)
- 1 egg, lightly beaten
- 1 tablespoon coarse grain mustard
- 12 tablespoon honey
- 3 tablespoons cream, low-fat is fine
- 1 sprig parsley, for garnish (optional)
Method
- Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork.
- Drain them really thoroughly.
- Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft.
- Add the chilli, garlic and shallots (or whichever of these you are using), and saute for 2 minutes, or until the garlic and shallots are softening.
- Stir in the garam masala (if including), and remove the pan from the heat.
- Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined.
- Put the pan back over the heat and add the second tablespoon of butter.
- Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide.
- Cook it for a few minutes.
- Carefully loosen the 'cake' and slide it onto a plate.
- Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side.
- While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles.
- When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.
