Skye Gyngell is the head chef at Petersham Nurseries and here is the second recipe from her autumnal menu from her new book How I Cook.
"Parsnips have a wonderfully sweet nutty taste, which goes beautifully with rabbit, and conveniently this side dish can be prepared ahead of time. Unlike potatoes, parsnips may be puréed using a food processor - ensuring that the final texture is perfectly smooth."
"A good dollop of mustard stirred in just before serving adds a sharp depth that rounds off the flavour. Select parsnips that are blemish-free and small, yet feel heavy for their size."
12 small parsnips
few thyme sprigs
sea salt and freshly ground black pepper
40g unsalted butter
120ml crème fraîche
1 heaped tbsp Dijon mustard
1. Peel the parsnips, halve lengthways and remove the central core, using a small knife, then cut into even-sized chunks.
2. Place in a saucepan with the thyme and add sufficient cold water to cover. Add a generous pinch of salt and bring to the boil over a medium heat. Lower the heat and simmer for 25 minutes, or until the parsnip chunks fall apart when pierced with a fork.
3. Drain thoroughly and discard the thyme.
4. Tip the parsnips into a food processor and add the butter, crème fraîche and a little salt and pepper. Purée until completely smooth, then add the mustard and process briefly until evenly combined.
5. Just before serving, reheat the parsnip purée very gently in a pan, stirring frequently so that it does not catch on the base of the pan.
How to create Skye's menu at home
Rabbit with endive and pancetta
Puree of parsnips
Date and sherry ice cream
These recipes were taken from Skye Gyngell's How I Cook which is published by Quadrille.