Tuesday, May 17, 2011


4 parsnips, cut into 3-cm chunks
3 tablespoons butter
4 rashers rindless streaky bacon, cut into lardons
1 red chilli, finely chopped
2 shallots, finely chopped
1 teaspoon garam masala

For the dressing
1 tablespoon wholegrain mustard
1/2 teaspoon honey
3 tablespoons cream
green salad, to serve

Bring a saucepan of water to the boil, turn down the heat, and simmer the parsnips for 15 minutes, until they are tender. Tip into a colander, drain well and mash with a fork.

Melt 2 tablespoons of the butter in a non-stick frying pan, add the bacon and fry until golden. Add the chilli and chopped shallots, continue cooking for about 2 minutes. Stir in the garam masala and remove the pan from the heat. Preheat an oven to 180C/gas 4.

Combine the mashed parsnips with the bacon mixture. Grease a 20cm round cake tin with the remaining 1 tablespoon of butter. Pile the parsnip mixture into the tin and flatten the top with a spatula. Bake for about 20 minutes, or until the top of the savoury cake is crisp and golden.

While the cake is baking, combine the mustard, honey and cream together in a small saucepan, over a low heat. Remove the pan from the heat as soon as the mixture reaches boiling point.

Remove the cake from the oven, cool slightly and turn out onto a board. Cut into wedges and serve with the warm honey dressing. An ideal accompaniment to this dish would be a crisp green salad.

bacon recipe courtesy of: Frank Bordoni, Great Food Live, Good Food Channel, UKTV

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