The little cakes need 30 minutes in the fridge before cooking, in order to firm up. Cut the mushrooms into small pieces. Add the spice paste and fry with the shallots for a couple of minutes, then add the stock, coconut milk and lime leaves. The accompanying rice bolsters them up to a main course, but you could equally serve them with couscous or lentils. Remove the leaves from the mint and parsley and roughly chop. onions 3, largebutter 30golive oil a littlebutter beans 2 x 400g canschicken stock 1 litrechicken thighs 4 large, on the boneparsley 5 or 6 sprigstarragon 6 sprigs. Spoon in the filling and smooth it out to the rim. Peel the onions, lower them into the boiling water then turn down the heat to a simmer. Will the pudding flame? Bake for 25-30 minutes. A free form tart with swede, Gruyere cheese and bacon, Roast cauliflower with cauliflower sauce, seeds and horseradish. by Seema Pankhania. A creamy cauliflower soup with pickled carrots, romanesco and toasted salami. (modern). Cauliflower, baked with mustard seeds, garam masala, pistachios and coconut milk. In a large saucepan heat the olive oil over a medium heat and add the onion. Will the goose be juicy? A summer soup (almost) for free. Drain the canned beans, then stir them into the onions, together with the stock and bring to the boil. A tart of butternut squash, bacon and Parmesan with a cheese crust. Lift the onions out with a draining spoon and place them, just touching one another, in a roasting tin or baking dish. (modern). (You are unlikely to need pepper or salt.) You will need a 22cm tart tin with a removable base. Inevitably, we shall have something made with ingredients of which Ive bought too many. Though March has proved to be a little bit of an Indian Summer, glorious sunshiny days and I think when we get them at this time of year we appreciate them so much more than at the high of Summer when our expectations are so much higher. Ladle the soup in to bowls and top with a dollop of sour cream, a few parsnip crisp and a sprinkle of chaat masala*. A pinch of sour saltiness with your sweet soup. 4 parsnips 2 tablespoon olive or rapeseed oil 1 onion 2 garlic cloves 2 teaspoon curry powder mild or medium 750 ml vegetable stock 50 ml dairy-free cream Instructions Preheat the oven to 180C / 350F / Gas Mark 4. A favourite of mine, even when tomatoes are out of season. Serves 4 (vegan)garlic 2 large clovescumin seeds 2 tspcoriander seeds 2 tspsea salt tspdried chilli flakes a pinchgroundnut oil 4 tbspbeetroot 500g, smallpotatoes 500g, smallcarrots 8, small, slim, For the mashharicot, cannellini or butter beans 2 x 400g tinsolive oil 2 tbspparsley leaves a good handfullemon juice 1 tbsp. Peel the onions, lower them into the boiling water then turn down the heat to a. Salsify with toasted pumpkin seeds, chives and sheep's cheese. Peel and halve the cucumber, remove the central core and seeds, then cut the flesh into matchsticks. All rights reserved. Everything just needs a quick blast in the blender or food processor although I find the texture of the cashew nuts most pleasing when I grind them using a pestle and mortar, leaving them as a rough, gravelly powder. A creamy, soothing soup of Brussels Sprouts and Blue Cheese. Peel the ginger and grate to a paste on a very sharp, fine-toothed grater. Blitz to a coarse paste, adding enough. Bake at 200C/gas mark 6 for 25-30 minutes till lightly crisp.. Remove the cream from the heat immediately when it starts to boil, then cover with a lid and set aside. Cut them into short pieces and steam for about 25 minutes until very soft. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent.. Slice the carrots in half. Perfect timing :). Add the butter and when it has melted, the chopped. Set the oven at 180C fan/gas mark 6. Roughly chop the carrots. It is usually a mixture of dried mango powder, cumin, black salt, coriander, ginger, salt, black pepper and chilli powder. If you are really short of time you can buy mixed root vegetable crisps from most large supermarkets. Stir half of the spiced pan juices into the parsnip pure. And tomorrow, let me assure you, will be just fine. Stir in the cooked-down tomato and season with salt and black pepper. Lightly season 2 pork steaks, about 200g each, with salt and black pepper, fry them until golden on the underside about 6 minutes then turn and brown them on the other side. My Gran would also always have a batch of soup on the stove and her piece de resistance was her potato soup. Chill the cakes in the fridge for 30 minutes. Leave to simmer for 10 minutes, then remove from the heat and leave, lid untouched, for a further 10. Stretch the chicken skins flat and place them on a foil-lined baking sheet. Mix in the egg yolk and parmesan, bringing the ingredients together into a firm ball of dough, adding a tablespoon or two of cold water if necessary. This year, I already know there will be a surfeit of parsnips and blue cheese. Remove the Brussels sprouts and bacon from the heat and tip into the batter mixture. Peel the potatoes and cut them into large chunks, as you might for roast potatoes, then put them in the steamer basket, cover tightly with a lid, and steam for 15-20 minutes. *Chaat masala, a totally addictive Indian spice mix that can be sprinkled over just about anything. Put the slices into a bowl, toss with the 1 tbsp olive oil and a little salt then place them on a baking sheet in a single layer. Add the lemon juice and fold into the cream. Hi Alli, I see you've infiltrated blogger! Remove the peel and white pith from the grapefruit and orange, saving as much juice as you can. A crisp salad of Brussels sprouts, pak choi, pork and sesame. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Using a stick blender, reduce the milk and vegetables to a creamy pure. Simmer for 15 minutes. Peel and finely chop the garlic, stir it in, then add the cumin, coriander, chilli and a little black pepper. Slice thinly, each piece no thicker than cm. When the time's up, add the squash and stock to the pan. Bright and fragrant it is warm and satisfying. Trim the Brussels sprouts, removing yellowing or bruised leaves. Peel and roughly chop the onion, then soften it in a pan with the garlic and olive oil. Bring a couple of deep pans of water to the boil. 2 bay leaves 1.3 litres fresh vegetable stock Fresh coriander leaves to serve Method Heat the oven to 180C/160C fan/gas 4. Simmer briefly, then serve with the parsnip cakes. Press the pastry into the edges, patching it where necessary. Peel the celeriac and beetroot, slice thinly, then cut into long, thin matchsticks. From a vivid carrot soup to a pure of chicken and butter beans, here are three super bowls to try, Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Bring to the boil and simmer for 30 minutes. Cook gently for a couple more minutes and then add the parsnips and stir again. Remove the dough from the fridge and tenderly roll into a disc large enough to line the tart case. Serves 2. Flour your hands very thoroughly, then take a small scoop of the mixture in your hand and pat gently into a small cake. Remove the thighs from the soup. Use a fork to lightly crush the tomatoes so the juices bleed into the pan, then stir in the harissa paste. Remove the pastry from the oven. Roast carrots, parsnips and beetroot. wild mushrooms 50g butter 50g Peel and roughly chop the parsnip. Chickpeas, Pumpkin Hummus, with baked pumpkin, pink peppercorns and thyme Chickpea and Spinach Cakes To make the beetroot crisps, peel the beetroot and slice it as thinly as you can certainly no thicker than a posh crisp. All the spices add a depth and warmth that make this soup so comforting, topped with a little sour cream, crunchy parsnip chips and a dusting of chaat masala make it a whole meal in a bowl. Warm a cm depth of the groundnut oil in a frying pan, then carefully lift the cakes, four at a time and fry for a minute or two over a moderately high heat until crisp on the bottom. Tinned tomato, chicken or vegetable soups served to start the meal seem like something from a bygone age. The recipe Peel 1kg of parsnips. Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas! Put the kettle on. Cut the potatoes in half and add them to the second pan and boil them for 15 minutes. Set aside on draining paper. As soon as the stalks are tender add the leaves, then the mint and coriander leaves. Oh, and some pudding-for-breakfast confessions like: I have been known to open the fridge at 7 oclock in the morning and glory, theres yesterdays trifle!. If you want to get the mash made earlier, keep it warm by placing it in a covered bowl in a pan of hot water. Remove them to a warm plate, cover and keep warm. Once you have put the cakes into the hot oil, leave them without turning until the underside is properly golden-brown and crisped. Amongst them are a handful, quite a large handful, that I return to again and agai Week 3 of 6 months of cooking with Ottolenghi & this week it is roots. The turmeric gives the soup a wonderful vibrant yellow hue and the apple adds just the right amount of sweetness to complement the sweetness of the parsnips. I was inspired by our Mexican dinner the other night and made a Mexican style soup and the chili lime beer! And no curry powder in sight! Now carefully flip the cakes over and cook the other side. The key ingredient for Gran's potato soup.good lamb stock and by that I mean lamb stock made with leg of lamb!!! Sadly we have no recipe but Mum has been faithfully trying to replicate it and we now have a recipe cobbled together so watch this space as it will most definitely feature this Winter. Peel 750g of parsnips, cut them into large pieces and steam them for 15 minutes or until they are soft enough to mash. Bring a deep pan of water to the boil with the bay leaves and peppercorns. Break the eggs into a bowl and beat gently, then add the cream (removing the parmesan rind). Set the oven at 180C fan/gas mark 6 and place an upturned baking sheet on the middle shelf to heat up. Leave for 25-30 minutes, until the onions are almost translucent and soft enough to pierce effortlessly with a skewer. Slice away the peel and roots from a large celeriac to give 350g of flesh. Serves 4onions 2, medium-sizedolive oil 5 tbsp parsnips 1kgmilk 500ml, to finish:beetroot 250golive oil 1 tbspblue cheese 250g. Parsnip soup is simply delicious and topped with crunchy parsnip chips? Email Nigel at nigel.slater@observer.co.uk. Join Jenny MacPherson and the team for more great foodie ideas, stories and inspirational tips. Mix well and season with salt and freshly ground black pepper. Show. Check the seasoning and serve. It was light, sustaining and far from bank-breaking, and we ate it outdoors with knobbly sticks of sourdough bread. Peel the celeriac, slice it in half and then cut each into 4 to 6. Put the slices into a bowl, toss with the 1 tbsp olive oil and a little salt then place them on a baking sheet in a single layer. I use canned or bottled butter beans for speed and because they are going to be reduced to a pure so there is little point in cooking your own. Score a rectangle about 2cm in from the edge dont go right through to the parchment. My favourite remains her lentil soup which no matter how hard I try I just can't quite replicate. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Set the oven at 180C fan/gas mark 6. Drain the potatoes. Warm 6 tbsp of double cream in a shallow pan. 2 medium onions a thick slice of butter 600g Jerusalem artichokes 1 litre of stock or water half a lemon a good bunch of parsley Peel the onions. Drain the chickpeas and stir both into the tomato sauce. Text and website photographs copyright Nigel Slater. Mushroom perhaps or something spicier with tomatoes and chillies. coriander, cumin and cardamom seeds. Add the garlic and olive oil. Add the spice mixture to the onions and mix to combine. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Warm 3 tbsp of the olive oil in a deep pan, add the onions and let them cook over a moderate heat for 15-20 minutes until they are soft and pale gold. Peel the parsnips, cut them in half lengthways and then into short, fat chunks. After an hour liquidise the soup in a blender or with a stick mixer. Add the butter to the pan, then, when it has melted and combined with the bacon fat, add the shredded Brussels sprouts. Remove the skin from the chicken thighs, reserve, then put the thighs into the stock. Jerusalem Artichokes, lemon and mograbia, Celeriac, beetroot and blackberry salad , Red winter leaves, pears and baked cheese , Potatoes with olive oil, garlic & rosemary , Potatoes, cheese, chillies, green olives , A filo pastry pie with beetroot, spinach and feta cheese, Roast Jerusalem artichokes with lemon and giant couscous, Cream of onion soup with baked onions and speck, A salad of sliced celeriac, beetroot and blackberries, Rainbow chard stalks, hot, sweet and spicy, Thinly sliced potatoes baked with goose fat and rosemary, Red winter leaves with baked cheese, pears & chestnuts, Thin, crisp fritters of sauerkraut and smoked cheese, Whole baked celeriac with a coconut and chilli sauce, Broccoli and potatoes with tomatoes and tamarind, Baked potatoes with roasted garlic, herbs and cream cheese, Roast shallots, Jerusalem artichokes and mushroom broth, Layers of potato baked with olive oil, garlic and rosemary, Beetroot, blood oranges, capers, mustard and honey, Wild mushrooms with spring onion and fresh herb hummus, Baked potatoes with nduja, tomato and mascapone Cream, Mashed potato and greens fritters with salsa verde, Whole baked cauliflower with a spicy harissa, lemon and tomato sauce, Parsnip and Bacon Cakes with Curry cream sauce, A warm, winter salad of red cabbage and Stilton, Puff pastry tart with pumpkin, ricotta and rosemary filling, Little cakes of sweet potato, coriander and kimchee, A crisp winter salad of chicory and fried apples with walnuts and Pecorino, A Christmas chutney of dried apricots and red onions, A salad of Brussels sprouts and pears with blue cheese, Potato and polenta chips, red pepper and garlic dip, Orange, grapefruit, red Cabbage and toasted cashew salad, Red Cabbage and ginger with malt and cider vinegars, Cauliflower with smoked garlic, cream and cheddar, Mashed, buttered swede with crisp potato and thyme Cakes, A deep-crust pie filled with cauliflower and cheese, A filo tart with beetroot, mustard seeds and chickpeas, Layers of thinly sliced potatoes, baked with cream and smoked garlic, Onions, baked with miso and sherry, served with rice, A vegetable stock with noodles, chillies and greens, A soup of sweet potatoes and fried mushrooms and thyme, Kale, cucumber, mint, basil and apple juice for winter, A tart of mushrooms and dill with cream and Parmesan, A main-course spiced pumpkin, lentil and noodle soup, Sweet potatoes layered with spiced lentils and baked, Baked pumpkin with hummus, pink peppercorns and thyme. Toss the carrots, beetroot and potatoes in the spiced oil then transfer to a roasting tin and bake for 35-45 minutes. For the filling, put the ricotta in a bowl, add the cream cheese, grated parmesan and egg yolk. Once toasted grind them in a pestle and mortar and set aside. Hi El, you should try itthey're also delicious roasted with a little maple syrup! Roughly chop the parsley leaves and toss with the cucumber. Slice the onions thinly and let them soften with the butter in a pan while you finely chop the carrot and garlic.. Peel 300g of parsnips and scrub 200g of carrots. The soup can be frozen or kept in the fridge for a few days. Thanks Julie, she's pretty fail proof is Delia :). Sweet potato cakes with tarragon, tomato and lemon, Fried potatoes with chard, green olives, chillies and soft cheese. Keep a close eye on then as you don't want them to catch and burn. Read about our approach to external linking. Lower the heat, scrape off and discard the froth that accumulates on the. Looking forward to Mexican style soup :). Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. Squeeze in the juice of a lemon, let it sizzle briefly then add a handful of chopped mint leaves. Chop the tomatoes and put them in a shallow pan over a moderate heat with the remaining oil and let them cook down to a slushy consistency. The festive season is a time of good cheer and plenty of rich pickings. Let the. Set the oven to 200C/gas mark 6. Chill in the fridge for 30 minutes. Add the rosemary and a few grinds of the peppermill, then mix well. Thanks Arfi, yes cooler moorings for sure.though lucky to still have had some spectacular days :). . Making this with as many varieties of tomato as I can get hold of, the vibrant scarlets and oranges bring much cheer to a grey winter day. Heat the oil in a heavy-based saucepan over a medium heat. Toss with the dressing, check the seasoning and set aside for 30 minutes or more before serving. Forget mashed potato, sweeter parsnips make for a more interesting dinner, especially paired with a creamy curry sauce. Serves 2For the sauce:liquid honey 1 tbspWorcestershire sauce 2 tspsoy sauce 2 tspoyster sauce 1 tbspspring onion 1, For the cakes:streaky bacon 125gBrussels sprouts 250gbutter 20gegg 1milk 100mlwater 100ml. Nigel Slater's passion for winter comfort food, how a new concept in flexible dining could change the way we eat out and launching Soup Month with a delicious spiced parsnip soup! Tip the dough on to a lightly floured board and knead for 30 seconds or so (no longer) shaping it into a ball as you go. Peel 1kg of parsnips. Store it in a tightly stoppered jar in a cool, dark place. Pour in the stock, bring to the boil, then lower the heat to a gentle simmer. Add the bay and cardamom pods, cracking the pods open as you go, then drop in the piece of lemon peel. Someone was telling me Just last night that I had to try parsnip soup! Tossing the roots in the ground spices before roasting lends a mild warmth to the vegetables, but you could add more if you wish. Leave to simmer for 10 minutes. All rights reserved. Put the noodles in a large heatproof jug or a large bowl and pour the boiling water over them. It is worth mentioning that harissa pastes can vary slightly in heat so I suggest starting with a tablespoon then going on from there, to suit your taste. Add the cooked chickpeas to the pan, pour in the stock and bring to the boil. A warming butternut squash soup with chestnuts and tahini. Bring back to the boil, then simmer for about 7-10 minutes until the nettles are tender but all is still bright green. Mix well and season with salt and freshly ground black pepper. Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter @NigelSlater, Original reporting and incisive analysis, direct from the Guardian every morning, 2023 Guardian News & Media Limited or its affiliated companies. Of course if you do want something lighter to serve as a summer starter, there are all those gentle lettuce soups. Peel a large clove of garlic and crush it to a paste with a pinch of salt using a heavy weight, such as a pestle. Peel the onions, then roughly chop them. For this soup you'll need: 25g butter 1 tablespoon olive oil (I used vegetable as that's what we had in) 1 small leek, diced 1 clove garlic, crushed 1 small potato, diced 450g broccoli florets 800ml vegetable stock 100-150g Stilton cheese (whatever you've got in, I suppose) Blend the soup to a smooth texture in a blender or food processor. The first soup of the season came about due to a few parsnips loitering in the fridge and I recalled an old Delia Smith recipe; curried parsnip soup. Parsnips for instance, sprouts, blue cheese or potatoes. Meanwhile, wash and trim the chard and spinach, then cut the stalks into fine shreds and add to the soup. This one, pasta and pulses tied up in a mild, creamy tomato sauce, is one of those I make time and again. Separate the segments with a sharp knife and add them to the dressing with any juice. If you are thinking of serving soup as a starter, then try this one. Roughly chop the spring onions and the chilli and add them to the crumbs. Grate the parsnips, carrots and celeriac coarsely into thin matchsticks. Method Preheat the oven to 200C/180C Fan/Gas 6. Especially when mixed with the resinous notes of rosemary. Recipes are developed in collaboration with James Thompson. (Vegans will know to ruthlessly check the labels of ingredients such as kimchi, miso and vegetable stock to check they are suitable for them.). (A first-time cook recently confided in me that she was terrified. Put a pan of water on to boil and have ready a steamer basket or colander that will fit neatly into the top, and a lid. Blend in the lemon juice and 4 tbsp of warm water. Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. Drain the beetroot and cut them in half. Toast them gently for a moment or 2 until they release their aromas. As much as I love spending time in the kitchen, I am ever grateful for quick recipes I can knock up in minutes. Goose stock the edible treasure rescued from under the carcass and shredded, mealy butterbeans and herbs is always a winner, particularly if there has been a decent frost and the soup is served hot enough to scald our lips. Using a potato peeler, peel long strips of each of the vegetables. There must be soup on Boxing Day in this house: a deep casserole of simmering bones and beans or something with Brussels sprouts, finished with a handful of chestnuts fried in butter and thyme. Sweet root vegetables parsnips, carrots and beetroot work well with spices such as cumin and coriander. Cut the roots and the dark green leaves from the spring onions and discard them. Bring a medium pan with 400ml of water to the boil, then rain in the amaranth and let it simmer, partially covered, for 15 minutes. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. Two days later a box of carrots ended up as a vivid soup with sauted green-shouldered tomatoes and craggy shards of feta. Warm the olive oil in a shallow pan, place as many of the pumpkin slices as you can into it even with a large frying pan I can never cook them all at once then let them cook over a moderate heat for about 3 minutes till lightly coloured. Vegetarian recipes include two tarts one with cheese pastry and mushrooms and another with rosemary-flecked ricotta and pumpkin, and we have a quick pasta supper too. onion 1, largegroundnut or vegetable oil 5 tbspcarrots 400gvegetable stock 1.5 litrestomatoes 500gfeta cheese 200g. Gosh, it is chilly here in the countryside! Remove the skin and seeds from the pumpkin or butternut squash you should be left with roughly 450g of flesh. Theres also a gorgeous noodle curry with coconut and greens, and couscous with harissa-spiced roast tomatoes. Method. Ten recipes some old, some new and more than half of them vegan that celebrate the wealth of seasonal vegetables, the greens and roots that make cooking at this time of year such a joy. Add the garlic, chillies (minus their stalks), lemongrass (outer leaves discarded, the rest roughly chopped), and the spring onions and turmeric. Bake for 25 minutes until bubbling around the edges. Just before serving heat up the soup and then grate in the apple and let it simmer just for a moment or 2. You can use a 50:50 mixture of swede and potato, too. Serves 3-4assorted tomatoes 750ggarlic 3 cloves, peeled and crushedolive oil 3 tbspred onion 1, mediumcumin seeds 2 tsp, lightly crushedcoriander seeds 2 tsp, coarsely crushedharissa paste 1 tbsp, For the couscousvegetable stock 500mlquick-cooking couscous 200gmint leaves 10gparsley leaves 15g. It mirrors the shared space in the rest of the building and allows for greater flexibility and creativity with the food and a chance for us to broaden our horizons with what and how we eat. Add the ground spices, turmeric and Dijon and give it all a good stir. Lower the heat to 160C fan/gas mark 4. Nigel Slater's recipes for sausages and beans, and panna cotta with blood orange A hearty meal of baked sausages with a mash of beans and spinach, followed by an elegant set cream with winter. They give a lovely crunch sprinkled over the soup. Heat the stock and pour it in. Use pumpkin or butternut, it matters not, but makes sure to slice the flesh no thicker than cm. When they are golden and softened, transfer to a large, wide baking dish, (I use one at least 24cm in diameter) leaving gaps in which to pour the sauce. Peel the garlic and put it into a food processor with the cumin seeds, mint leaves and lemon juice. A quick turn halfway through cooking will ensure all sides are evenly golden. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.Simon, Great that you described itCheap London Escorts. Herb soups the colour of a summer lawn; chunky bean broths with bowls of gaspingly garlicky aioli; a classic chilled cucumber and sheeps yogurt soup flecked with radishes and capers. Toss the sprouts and bacon and their fats together, season lightly with black pepper then continue cooking until the sprouts are tender and bright green. Set the oven at 180C fan/gas mark 6. If the mixture feels a little fragile have a thick dusting of flour on which to roll them. With luck, we will also tuck into a fry-up of bits and pieces from the fridge, or bubble and squeak made in the old cast iron pan with leftover potatoes, sprouts and, best of all, nuggets of leftover sausage and bacon. I sometimes make these little cakes with sweet potato alone, in which case a careful hand is needed, the mixture being particularly soft and sticky. And tomorrow, let me assure you, will be just fine. Put the peas in a large, deep saucepan, cover with 1.5 litres of stock (you can use water at a push) and bring to the boil. (CAUTION: hot oil can be dangerous. Bake for 25 minutes, then carefully remove the parchment and beans and return to the oven for a further 5 minutes until dry to the touch. Leave to settle for 10 minutes before slicing and serving. A festive loaf of dried chickpeas and amaranth seeds. Looks gorgeous Mairi, I love parsnips, and the warmth of curry flavours in soup. (modern). Bake for 25 minutes till golden, the filling slightly puffed and fragrant. A whole roast cauliflower with a classical cream sauce. Put the prawns and breadcrumbs into the bowl of a food processor. Put the pan back on the heat, add the chickpeas and their liquor and warm thoroughly. Serves 4For the pasteginger a 50g piecegarlic 2 cloves, peeledred chillies 3 smalllemongrass 2 large stalksspring onions 3, choppedturmeric 3 tspfresh coriander 40g, leaves and stemsgroundnut or vegetable oil 2 tbsp, For the soupshallots 3 largegroundnut or vegetable oil 3 tbspvegetable stock 500mlcoconut milk 1 x 400ml tinmakrut lime leaves 4 thin noodles 150g assorted greens 190g. Get the parsnips on before you cook the pork. The pastry I prefer is a butter-rich puff pastry that comes in a single sheet, measuring about 35cm x 22cm and weighing 325g. It should soften and become fragrant, but shouldn't brown. As soon as the cakes are golden, lift out with a palette knife and rest on a plate and keep warm while you cook the rest I like to use fresh oil for each batch. Comfort and joy: roast parsnip and stilton soup, beetroot crisps. Shake over a few drops of rice or wine vinegar. Shred 150g of smoked streaky bacon and fry in a shallow pan until golden and lightly crisp. Creamy Parsnip Soup: Nigel Slater's A Rich Root and Cheese Soup for a Winter's Day for Souper (Soup, Salad & Sammie) Sundays . Simmer for 5 minutes, then stir in the cream. Blitz in a blender until smooth this is not a soup for the mouli. Pour the cream into a medium-sized saucepan, add the parmesan rind and bring to the boil. Take care not to brown them. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. It may be tempting to boil the parsnips, but steaming will give a drier mash, which is what you want if you dont want to use egg yolks and flour to get your cakes to hold their shape.