Leek And Parsnip Puree Food

CREAMY PARSNIP, LEEK, AND WHITE BEAN CRUMBLE

Steps:

• Heat the oven to 400°F/200°C. Toss the leeks and chopped parsnips with the olive oil in an 8-inch x 6-inch casserole or roasting pan (or a similar-sized round one). Sprinkle over half the thyme leaves and season well. Roast for 35 minutes or until the leeks are soft and buttery, and the parsnips are soft all the way through.
• Meanwhile, mix all but ½ cup/50 g of the grated parsnips in a bowl with the crème fraîche, chopped garlic, lemon zest, cider vinegar, stock and navy beans. Taste and season with salt and pepper, if needed.
• In a separate bowl, make the crumble topping. Using your fingertips, rub the oats, butter or olive oil, flour and pumpkin seeds together with the remaining grated parsnip and thyme leaves so that it starts to clump and looks like chunky breadcrumbs. Chill in the fridge until needed.
• Once the leeks and parsnips have softened, remove from the oven, toss through the bean and crème fraîche mixture, then tip back into the pan.
• Remove the crumble topping from the fridge, sprinkle it over the filling, sprinkle over the cheese and return to the oven for 30 minutes. Serve with warm, crusty bread and lemon-dressed salad or greens. Make Ahead: You can put the crumble together, cover and chill in the fridge up to 24 hours before you bake it.

CREAMY LEEK AND PARSNIP SOUP

Steps:

• Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
• Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
• Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
• With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
• Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

LEEK AND PARSNIP PUREE

Steps:

• Steam or boil the leeks and parsnips together for about 15 minutes, until tender.
• Drain well, then place in a food processor or blender.
• Add the remaining ingredients to the processor or blender.
• Combine them all until really smooth, then check the seasoning.
• Transfer to a warmed bowl and garnish with a sprinkling of nutmeg.

PARSNIP LEEK POTATO MASH

Steps:

• Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
• Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
• While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC

Steps:

• For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
• For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
• For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
• Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
• To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
• Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

SALMON WITH LEEKS & PARSNIP MASH

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
• Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
• Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.

LEEKS AND PARSNIPS: SAUTEED OR CREAMED

Steps:

• Clean the leeks and discard the dark green portions.
• Cut the leeks lengthwise then into one-inch pieces.
• Melt the butter in a medium skillet, med. heat.
• Add the garlic and fry 'til fragrant.
• Add leeks and fry until the leeks are tender, about 6-minutes.
• Meanwhile, peel and chunk the parsnips into one-inch pieces.
• Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
• Gently sautee together for 5-minutes.
• At this point you can serve it, OR continue on and cream it:.
• In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
• Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
• If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
• Serve warm.