PARSNIP YORKSHIRE PUDDINGS

Yorkshire puds.jpg

Makes 2

200g grated parsnip
2 tbsp sunflower oil
4 eggs
120g plain flour
200ml whole milk
salt and black pepper

Preheat the oven to 220°C/gas mark 7. Place 1 tbsp of oil into each of two 20cm round cake tins. Grease the sides of the tins by carefully moving them from side to side. Place them on an oven tray and put in the oven for 10 mins.

In the meantime, whisk the eggs in a large bowl for 2 mins until frothy, then beat in the grated parsnip. Sift in the plain flour, then whisk until thoroughly combined. Gradually add the milk, combined with 80ml of cold water, while whisking continuously. Season with salt and pepper. 

Open the oven and, using an oven glove, pull the shelf out, holding the hot tray in place. Ladle half the mixture into each tin, then carefully return the shelf into the oven. Bake, without opening the door, for 20 mins. Remove from the oven and allow to cool slightly in the tray. Serve, filled with roast chicken and gravy (see onion gravy recipe on next page) and accompanied by vegetables, such as cabbage and carrots.

Other classic Yorkshire pudding recipes in the Nov/Dec issue of Landscape:

Parsnip Cream Soup

Serves 4
800g parsnips, peeled
1 onion, peeled
30g butter
1 litre vegetable stock
50ml dry white wine
Salt and pepper
4 tbsp. oil
½ bunch parsley
100g whipping cream
1-2 tsp. cornflour
½ tsp. sugar
1 tbsp. crème fraîche
1-2 tsp. milk

Wash parsnips and set aside a medium-sized one. Chop onions and parsnips into cubes. Heat the butter and sauté the onions. Add the parsnips and sauté lightly altogether. Add the stock, wine and seasoning. Cover and simmer for about 30mins. Cut the remaining parsnip into thin slices. Stir-fry in 4 tbsp. of heated oil for 5-6mins until crispy, remove from pan and season with salt.  Wash the parsley, shake dry. Pick off the leaves and chop them finely. Stir cream and cornflour together. Purée the soup well, return to pan, add cream mixture, re-heat and season with salt, pepper and sugar. Mix the crème fraîche and milk. Using a spoon handle or knife tip, add swirls of crème fraîche to the soup and sprinkle with parsley and parsnip chips

Other parsnip recipes in our Nov/Dec 2012 issue:

• Honey baked parsnips
• Parsnip wine
• Parsnip cake

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