Parsnip Tart With Cumin Butter Food

PARSNIP GRATIN WITH TURMERIC AND CUMIN

Steps:

• Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
• Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
• Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
• Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.

BUTTERED PARSNIPS

Steps:

• Peel and trim off the ends of each parsnip.
• Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 1/2 to 4 cups.
• Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
• Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.

PARSNIP TART WITH CUMIN BUTTER

Steps:

• Heat oven to 200C / 400°F.
• Heat 25g of the butter in a pan and fry the shallots and garlic for 1 minute. Remove and set aside.
• Place the parsnips in the same pan and cook for 5 - 6 mins until golden. Return the shallot mix to the pan and add the sugar, vinegar and lemon juice. Cook for another 8 - 9 minutes until caramelised.
• Meanwhile roll out the pastry and cut a 25cm circle.
• Arrange the cooked parsnip in a 23cm spring form tin cut side up. Pour over any remaining juices. Lay the pastry on top and tuck down the sides.
• Bake for 30 mins until golden. While tart is cooking mix the remaining butter with the cumin and chill.
• Turn the tart out onto a plate and serve topped with the cumin butter.