Curried Parsnip Mash
With a spicy kick
-
35 Minutes
-
Serves 4
30 mins
Serves 2
What you'll need…
- 75g of parmesan, grated
- 1 bunch of chervil
- 1/2 bunch of flat leaf parsley
- 100g of butter cubed
- 2 leek thinly sliced
- 250ml of white wine
- 200g of pearl barley soaked overnight in cold water
- 200g spinach washed
- 5 garlic cloves
- 100g extra virgin olive oil
The method
1
In a medium saucepan gently cook your garlic on lowest heat with your extra virgin olive oil until completely soft, add spinach and cook for 30 seconds then transfer oil, garlic and spinach to a blender and blend for 5 minutes. You will have bright green garlic puree set aside to finish the russet.
2
Place a large pan over a medium heat. Add 50g of the butter with the leek and gently sweat without colouring and save half for garnish.
3
Once soft, add the pearl barley and white wine, then allow to reduce by three-quarters.
4
Add enough veg stock to cover the barley. Once that has reduced, add another ladle of stock and continue cooking in this way until the stock is used up (as you would a risotto).
5
Add cheese then taste the risotto and check for seasoning. Fold through the herbs and garlic and spinach puree, taste aging then portion between 2 bowls and lay the rest of your leeks on top.
6
Optional finish with the zest of one lemon.
Recipe by Jake Boyce
