Autumn and Winter
Both fennel and parsnip belong to the Parsley family, so why not combine? In both dishes you will taste anise (thanks to the fennel) which elevates the parsnip and the parsley root.
Works with lots of warmer meat dishes. Parsley root and fennel combine with fish as well (easy with the nutmeg in this case).
Here is what you need:
- Parsley Root or Parsnip
- Olive Oil
- Black Pepper
Wash and clean the vegetables. Peel the parsley root and parsnip. Cut the vegetables in chunks, making sure they are all of similar size. Cook (or steam) in just a little bit of water (and butter) until well done and all water evaporated. Best is under a cartouche. Use a blender to create a smooth mixture. Feel free to pass through a sieve if you see some lumps. Transfer to a bowl and add a splash of olive oil. Mix with a spoon. Now you need to check the consistency: if not firm enough then leave on very low heat for 15 minutes. Stir occasionally to check the consistency.
When ready to serve add some black pepper and nutmeg.