Pumpkin Pie
Classic for Autumn
-
1 Hour 30 Minutes
-
Serves 8
45
Serves 4
What you'll need…
- 500g parsnips
- 200g walnuts
- 100g brown sugar
- 100g icing sugar
- 100ml olive oil
- Salt to taste
- 1 x bunch of flat parsley
- 1 x red onion (finely diced)
- 5 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp smoked paprika
- 3 x red chillis (seeds removed, finely diced)
- Half a bunch of fresh oregano
- Zest of 1 orange
- Zest of 1 lemon
- 1 x garlic clove, crushed
- Salt to taste
The method
1
In a saucepan, just cover the walnuts with water and bring to the boil. Drain, and in a bowl coat in icing sugar and a little salt then deep fry at 180°C. Remove from oil and set aside to garnish your parsnips later.
2
Peel and quarter your parsnips. Coat in brown sugar and olive oil and place in a preheated oven at 160°C. Cook for 40 minutes, season well and allow to cool.
3
To make the chimichurri, roughly chop your parsley and oregano and place in to a large bowl with diced onion, chilli, garlic, lemon zest, olive oil, sherry vinegar and paprika. Mix well and generously coat your parsnips with the chimichurri. Garnish with the fried walnuts.
Enjoy hot or cold.
Jake Boyce, Head Chef at Groobarbs Field Kitchen
