Jan. 13, 2011 at 11:23pm View comments
Okay, so it doesn’t look like much, but it’s really tasty! From Ottolenghi. Bread from Bon Chaz. Parsnip and pumpkin mash Or, you know, buttnernut squash. Ingredients 600 g (peeled weight) pumpkin or butternut squash, in 2-3 cm dice 3 tbsp olive oil, plus extra for drizzling 1 bulb of garlic 5 medium parsnips, peeled and cut into large chunks 200 ml sunflower oil 2 onions, sliced into rings 80 g unsalted butter 1 tsp ground nutmeg 300 g creme fraiche, at room temperature 15 g chives, roughly chopped salt and pepper Directions Preheat the oven to 200 C / 400 F / Gas Mark 6. Toss the pumpkin or squash with olive oil and a little salt and pepper and spread out in a roasting tray. Roast 30-45 min, until soft and mashable. Once out of the oven, keep somewhere warm. Meanwhile, using a serrated knife, cut about 1 cm off the top of the garlic bulb and place the bottom part in the oven next to the roasting pumpkin. Bake for about 30 min or until the cloves are completely tender. While the pumpkin is roasting, cook the parsnips in boiling salted water for 30 min, until completely soft. Drain and keep warm. Yet meanwhile, pour the sunflower oil into a medium saucepan, heat well, and fry the onion rings in 2-3 batches. They should turn brown, almost burnt. Transfer to a colander and sprinkle with salt. Take a large bowl that can accomodate the whole mixture. Hold the bottom of the head of garlic and gently press upwards to erlease the cooked flesh into the bowel. Add the butter, nutmeg, some seasoning, and then the parsnips. Crush well, using a potato masher (or pastry blender). Add the cooked pumpkin and mash very lightly (use a fork). Don’t over-mix; the mash should remain chunky and the pumpkin and parsnip distinct. Gently fold in the creme fraiche and chives to form a ripple in the mash. Spoon a mound on to each serving plate, garnish with the fried onions and a drizzle of olive oil, and serve at once.

Okay, so it doesn’t look like much, but it’s really tasty! From Ottolenghi. Bread from Bon Chaz.

Parsnip and pumpkin mash

Or, you know, buttnernut squash.

Ingredients

  1. 600 g (peeled weight) pumpkin or butternut squash, in 2-3 cm dice
  2. 3 tbsp olive oil, plus extra for drizzling
  3. 1 bulb of garlic
  4. 5 medium parsnips, peeled and cut into large chunks
  5. 200 ml sunflower oil
  6. 2 onions, sliced into rings
  7. 80 g unsalted butter
  8. 1 tsp ground nutmeg
  9. 300 g creme fraiche, at room temperature
  10. 15 g chives, roughly chopped
  11. salt and pepper

Directions

  1. Preheat the oven to 200 C / 400 F / Gas Mark 6. Toss the pumpkin or squash with olive oil and a little salt and pepper and spread out in a roasting tray. Roast 30-45 min, until soft and mashable. Once out of the oven, keep somewhere warm. Meanwhile, using a serrated knife, cut about 1 cm off the top of the garlic bulb and place the bottom part in the oven next to the roasting pumpkin. Bake for about 30 min or until the cloves are completely tender.
  2. While the pumpkin is roasting, cook the parsnips in boiling salted water for 30 min, until completely soft. Drain and keep warm.
  3. Yet meanwhile, pour the sunflower oil into a medium saucepan, heat well, and fry the onion rings in 2-3 batches. They should turn brown, almost burnt. Transfer to a colander and sprinkle with salt.
  4. Take a large bowl that can accomodate the whole mixture. Hold the bottom of the head of garlic and gently press upwards to erlease the cooked flesh into the bowel. Add the butter, nutmeg, some seasoning, and then the parsnips. Crush well, using a potato masher (or pastry blender). Add the cooked pumpkin and mash very lightly (use a fork). Don’t over-mix; the mash should remain chunky and the pumpkin and parsnip distinct.
  5. Gently fold in the creme fraiche and chives to form a ripple in the mash. Spoon a mound on to each serving plate, garnish with the fried onions and a drizzle of olive oil, and serve at once.
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