Parsnip Pudding Recipes

BEEF, ALE & PARSNIP PUDDING

Steps:

• Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
• Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
• Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
• Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
• Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
• Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
• Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
• Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.

PARSNIP PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Clean the parsnips, cook, steam or microwave until they are soft.
• Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
• Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
• Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.

TRUFFLED PARSNIP & BRIOCHE PUDDING WITH HAZELNUT & THYME BUTTER

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the parsnips on a baking tray, drizzle with the olive oil, season well and roast for 30 mins or until tender and nicely caramelised. Reduce the temperature to 180C/160C fan/gas 4.
• In a large bowl, whisk together the cream, eggs, half the butter, half the cheese and half the thyme. Season well, then add the truffle oil, brioche and parsnips, and leave for 10 mins.
• Lightly oil a medium baking dish and tip in the soaked brioche mixture. Heat the remaining butter in a shallow pan and cook until the butter turns brown. Add the hazelnuts and remaining thyme and cook for 2 mins before spooning over the top of the pudding. Cover the dish with foil, and cook in the oven for around 50 mins until puffed up and starting to caramelise. Remove the foil, sprinkle with the remaining cheese and place back in the oven for 15 mins to brown fully. Scatter over the black truffle, if using, add an extra drizzle of truffle oil, the extra thyme and serve.

ROASTED-PARSNIP BREAD PUDDING

Steps:

• Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.
• Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.
• Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)
• Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.