Caramelised chicory with roasted parsnips mash recipe

While parsnips can be eaten raw, they are more commonly served cooked. Parsnips can be boiled, roasted or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing starch to thicken the dish. Roasted parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday Roast. Parsnips can also be fried or thinly sliced and made into crisps.

The parsnip originated in the Mediterranean region and originally was the size of a baby carrot when fully grown. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that parsnips grew bigger the farther north they went.

Peel quarter and core the parsnips, and blanch in boiling water for five minutes. Drain and place on an baking-tray lined with paper. Drizzle with the olive oil and season well. Bake for 30 to 35 minutes until tender.

Meanwhile, core each chicory by running a knife inside and around the base to remove a cone-shaped core of about 2.5cm (1in). Heat the butter and oil in a large frying-pan. When it starts to foam, add the chicory. You might have to cook them in batches or in two pans. Fry over a high heat until golden on all sides – about 15 minutes. Sprinkle the sugar around the chicory heads and let it caramelise, then toss the chicory in the caramel.

Add the ale, cover loosely with foil and simmer for 10 minutes. Add the tamari and simmer for a further eight minutes. Stir in the mustard, toss the chicory around in the sauce to distribute the mustard then cook over a very low heat, loosely covered, for a final two minutes. Turn off the heat and let them sit while you prepare the sauce and mash.

Melt the butter in a small pan, add the nuts and chives and heat for one minute. Set aside.

When the parsnips are cooked, place them in a food processor with the hot milk and whizz until smooth, adding a bit more milk if necessary.

Serve the chicory with a portion of parsnip mash and top with the walnut butter.

If you are not too keen on parsnips, try this cheese recipe.

LEEK GRATIN

Serves 4.

Note: From “Essential Pepin,” by Jacques Pépin, who is a finalist in two IACP categories.

• 4 large leeks (about 3/4 lb.), trimmed (leaving some green), split and washed

• 3 slices firm white bread (about 4 oz.)

• 3 large garlic cloves

• 1 (4-oz.) piece Gruyère or Emmenthaler cheese

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 11/2 tsp. olive oil

• 2 tbsp. unsalted butter

Directions

Bring 1 cup water to boil in large skillet. Place leeks in one layer in skillet and bring water to boil again over high heat, then cover, reduce heat to medium-high and cook for about 20 minutes, until leeks are tender and most of the moisture has evaporated. If there is any water remaining in skillet, boil leeks, uncovered, for a minute or so longer to eliminate it. Remove leeks from skillet and place on cutting board.

Preheat oven to 475 degrees or preheat broiler. Butter a 4- to 5-cup gratin dish.

When cool enough to handle, cut leeks into 3-inch lengths. Arrange pieces, alternating white and green pieces, in one layer in gratin dish.

Process bread, garlic, cheese, salt and pepper in food processor until mixture is finely chopped. Transfer to bowl, add oil and mix gently with your hands to lightly coat bread mixture with oil. (Don’t overmix, or it will become pasty.)

Spread mixture on top of leeks. Cut butter into small pieces and dot top of gratin with butter.

Place gratin in oven or place it under broiler, 9 to 10 inches from heat, and cook for 7 to 8 minutes, until heated through and nicely browned on top.

Grow your own parsnips and leeks with Bill & Sheila
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