Roast Parsnips With Chestnut Bubble And Stilton Rarebit Recipes

ROAST PARSNIPS WITH CHESTNUT BUBBLE AND STILTON RAREBIT

Roast Parsnips With Chestnut Bubble and Stilton Rarebit image

An absolute classic British dish. A wonderful veggie centerpiece for Christmas. Well worth the effort. The rarebit can be made up to a week in advance.

Provided by PinkCherryBlossom

Categories Potato

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

225 g vegetarian Stilton cheese, chopped
100 g vegetarian cheddar cheese, grated
75 ml milk
25 g plain flour
25 g fresh white breadcrumbs
1/2 tablespoon English mustard powder
1/2 teaspoon balsamic vinegar
1 medium egg
1 medium egg yolk
450 g Brussels sprouts, trimmed and sliced
2 small onions, sliced thinly
50 g butter
150 g chestnuts, cooked peeled and chopped
450 g mashed potatoes (made without butter or milk)
25 g butter
9 medium parsnips, peeled and quartered cores removed
3 tablespoons cranberry jelly
150 ml strong vegetable stock
1/2 teaspoon lemon juice
60 g unsalted butter
1 teaspoon chooped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

Steps:

For the rarebit:.
Put cheeses and milk in pan, heat gently until cheese has melted.
When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
For the bubble:.
Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
Fry the onions in half the butter for 5 minutes and cool.
Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix. Gently fry the mix in the ring until it has a golden crust, remove from heat.
For the parsnips:.
Heat the oven to 230°C.
Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
If needed the cake can now be kept covered and chilled for several hours.
For the sauce:.
Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
To serve:.
Heat the oven to 200°C.
Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
The remaining rarebit mix can be melted onto bread, pasta or potatoes.
Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.

Nutrition Facts : Calories 381.8, Fat 21.6, SaturatedFat 12.7, Cholesterol 106.4, Sodium 375.3, Carbohydrate 42.3, Fiber 3.9, Sugar 7.1, Protein 7

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