Cutlets with parsnip puree
Photo by Tamara West
Winter in the deep cold turns the focus on to root vegetables. Don’t worry about fancy presentation, but do try this sublime parsnip puree.
|500 g||Parsnips, 2-3 large, peeled|
|2 cloves||Garlic, peeled and halved|
|1 piece||Leek, 10cm, chopped small|
|10||Lamb cutlets, or goat cutlets|
|4 servings||Baby carrots, very thinly sliced, to garnish|
|4 servings||Watercress, or microgreens, to garnish|
|4 servings||Fresh parsley, sprigs, to garnish|
- Cut parsnips in quarters lengthwise then remove and discard woody core. Cut parsnip in chunks.
- Melt butter in a saucepan. Once it has foamed, add parsnip, leek and garlic and season with salt. Cook gently, stirring, for a few minutes.
- Add water and bring to a low simmer. Cover and cook gently for 15 minutes or until very tender. Strain, reserving vegetables and liquid separately.
- Puree vegetables with cream, adding cooking liquid as required to make a soft puree. Adjust salt to taste. Return puree to pan to reheat for serving.
- Meanwhile season cutlets and pan-fry to medium.
- Spread a generous spoonful of parsnip puree on each plate. Arrange carrot slices on puree with a scattering of tiny leaves and parsley. Add cutlets to each plate.