Cutlets with parsnip puree
( SERVES 4 )
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.