I've started to get a vegetable box again. I'd forgotten what it's like to have a whole box of goodies delivered straight to you. Deliciously wonky sweet potatoes, a dusty turnip, earthy potatoes in a paper bag, two emerald leeks and two golden parsnips.
We've already eaten polenta and black pepper sweet potato wedges this week. Had a stir fry with crispy leeks and am planning on some duck fat chips. But I was a bit stumped about what to do with the parsnips.
This is a great starter recipe for vegetarians or to have as a canape. I served them with some Halzephron Red Onion Marmalade....
2oz/50g strong white bread flour
1 cup cold water
1 medium parsnip (top and tailed) grated
1 tsp wholegrain mustard
a few drops of Worcestershire sauce
Preheat the oven to 200'c. Sieve the flour and put to one side. In a saucepan put the water, Worcestershire sauce and chopped up butter. Bring to the boil. Take off the heat and add the flour. Beat with a flat wooden spoon. In a different bowl beat the eggs. Add a little at a time and continue to beat until you've added all the egg. Stir in the mustard.