Leylies Hazelnut & Parsnip Stack with Herb Stuffing went down a treat! They are a delicious and alternative dish for vegetarians at Christmas. If you would like to try them at home for yourself here are all the things you will need: Hazelnut & Parsnip Stack with herb stuffing Ingredients Served 6-8 Pre-heat oven to 170°c/gas mark 5 For the stuffing 1 small red onion, peeled & diced 40g butter 100g fresh breadcrumbs 2tbsp, chopped fresh herbs (parsley, thyme, sage and/or rosemary) sea salt freshly ground black pepper For the stack 500ml milk 150g roux 150g full flavoured hard or semi-hard cheese, grated 1tsp Dijon or English mustard 6 medium eggs, separated sea salt freshly ground black pepper For the parsnip purée 3 large parsnips, peeled & diced 30g butter 80ml cream For the topping 80g hazelnuts, roughly chopped To make the stuffing In a small saucepan cook the diced onion in the butter on a very low heat until softened, about 8-10 minutes. Then mix the cooked onion with the breadcrumbs and herbs and season generously. Allow to cool. This keeps well in the fridge for 3 – 4 days if properly covered and freezes perfectly. To make the stack layers Put the milk and bay leaf in a large saucepan and bring the just below boiling point, then start adding the roux and whisk it into the milk as the sauce thickens. Allow to cook gently on a very low heat for a further 3 minutes stirring occasionally. Remove from the heat and add the grated cheese and the mustard, season well with salt and pepper, discard the bay leaf. Transfer the mixture to a very large bowl, then add in the egg yolks one at a time whisking well until they are all incorporate into the mixture. Next, in a clean dry bowl, using an electric mixer, whisk the egg whites with a good pinch of salt until they form stiff peaks. Then carefully fold the egg whites into the mixture trying not to deflate the mix. To make the parsnip purée Cook the diced parsnip in boiling water until soft and then drain well. Using a handheld blender, blitz the cooked parsnip adding the butter, cream and a very generous amount of freshly ground black pepper. To cook Line 3 loose bottomed, 21x3cm round tins with baking parchment. Spread the herb stuffing on the base of the 3 tins, then pour the stack mixture into the tins as evenly as possible. Sprinkle some of the chopped nuts on top and then immediately place in the pre-heated oven to bake for 20-25 minutes or until each layer is firm to touch in the centre. Once cooked, remove from the tins. Place one layer on a large plate, nuts side up, spread a generous helping of the hot parsnip purée on top, then add the second layer, cover with the remaining parsnip purée and place the final layer on top. Sprinkle with a few extra nuts.
Posted on: Wed, 10 Dec 2014 17:19:51 +0000