Page 22 - ALG Issue 1 2023

cooking
with Erin
Parsnip velouté with walnut gremolata and pink peppercorn pickled shallots
Soup is always better with toppings! Serves 3-4
Erin is a chef and teacher based in Stroud. Each issue she shares delicious recipes you can try using allotment produce. www.naturalcookeryschool.com
Photographs: ©Michael Ruggier
PARSNIP VELOUTÉ
500g parsnip, peeled and diced
2 tbsp olive oil
1 banana shallot or 3 round shallots, finely diced
1 garlic clove, crushed
1 tbsp plain white flour
500ml vegetable stock
1 tbsp cream of your choice
Pinch of salt
Gently fry the diced shallot in the olive oil until they are soft, but not coloured. Add the crushed garlic clove to the shallot. Fry for a minute.
Add the flour, stir, and slowly add the stock to achieve a smooth sauce.
Add the diced parsnip.
Bring to the boil and simmer for about 15/20 minutes until the parsnip is soft.
Blend until very smooth with a stick blender or in a blender.
Season to taste. Serve in a bowl with a swirl of cream, gremolata and pickled shallots.
WALNUT GREMOLATA
50g walnuts
1 tbsp extra-virgin olive oil
2 large handfuls flat-leaf parsley leaves, finely chopped
1 large garlic clove, crushed Finely grated zest and juice of 1 unwaxed lemon
Preheat the oven to 190C/170C fan/gas mark 5.
Spread the walnuts out on a baking tray and place in the bottom of the oven. Roast for 8-10 minutes, turning once, until lightly toasted. Leave to cool, then roughly chop.
Put the parsley in a bowl with the garlic, lemon zest and juice, and 2 tsp of olive oil. Season with salt and pepper and mix until combined. Stir in the walnuts just before serving so they keep their crunch.
QUICK PINK PEPPERCORN
PICKLED SHALLOTS
3 tbsp cider vinegar
1 tbsp sugar or agave syrup
3 round shallots, peeled and sliced into rounds and separated into circles
2 tsp pink peppercorns
Small sprig rosemary (optional)
Gently heat the cider vinegar and the sugar to melt the sugar. Bring to a simmer.
Remove from heat and add shallots, pink peppercorns and rosemary.
Leave for a minimum of an hour, longer if you have time. Can also be done the day before.
Sun-dried tomato, sunflower seed & thyme soda bread
250g wholemeal flour (Shipton Mill Irish flour is great!)
50g sunflower seeds
2 tsp fresh thyme
5g salt
7g bicarbonate of soda
250ml yoghurt
60g sun-dried tomatoes in oil, drained and chopped
Place the flour, sunflower seeds, thyme, salt, and bicarb into the bowl and rub together. Add the yoghurt and sun-dried tomatoes and fold together gently until all the dry flour is incorporated.
Once it is all together, take out of the bowl and roll it around in some dry flour to make it easier to handle, then place on to a parchment lined tray. Using a dough scraper or a knife cut a cross in the middle of the bread all the way to the bottom, but no need to separate the pieces Place into the oven as soon as it is finished.
Bake at 240C/220C fan for about 18-20 mins or until a cocktail stick inserted comes out clean.
Let’s face it, not much is coming out of the allotment for the next few months, but you may have a few parsnips left to enjoy.
A velouté, like the name sounds, is a silky smooth sauce or can also be eaten as a soup. This recipe can be made with cauliflower, celeriac or Jerusalem artichoke, or any other vegetable you fancy.
What makes it extra special are the two garnishes – and don’t forget the soda bread. I know it’s a bit of a faff to make all the components, but it’s the middle of winter.
What else do you have to do besides look at seed catalogues and dream of allotment weather?
Enjoy, Erin.
22 Allotment and Leisure Gardener