Parsnip Fondants

Method

1. Using a cold heavy based sauté pan, begin by slicing the butter into thin 5mm slices before placing the butter in the pan in an even layer. Reserve.

2. Peel the parsnips and remove the root and a few mm off the thinner end, then cut the parsnip in half evenly lengthways, also use a food peeler to ‘turn’ the edges of the vegetable.

3. Place the cut side of the parsnip on the butter with some thyme and season well. add a cartouche (parchment paper disk).

4. Place the pan on the heat and cook over a high heat, the aim is to cook the parsnip on one side throughout. Cook for around ¾ minutes until the butter begins to foam and turn to noisette. Remove from the heat and allow to cool fully.

5. Repeat the process again. Do not burn the butter, this method of cookery is about temperature control. The parsnip is cooked when you can cut with a knife with minimal resistance. Allow the vegetable to cool fully in the butter (about 20 minutes). When cool, portion the parsnip with a sharp knife.

6. Serve and enjoy!

Recipie; Adam Byatt

Darts Farm

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