The fall season has now settled for good here in Sweden, which is perfect for the new culinary challenge Bataille Food 17 in which all participants gather to whip up a recipe involving at least one seasonal ingredient (fruit or vegetable) to which we need to associate any kind of dry nuts (hazelnuts, almonds, walnuts, etc.).
This time, the culinary challenge is hosted by my friend Béatrice from the French blog Popote et Nature whose name fits exactly her philosophy of life. Béatrice loves the outdoors and spending some time shooting the beauty of the nature with her camera and she also love cooking with natural ingredients when it comes to indoor activities. With all the stress around us, especially at this time of the year, we often tend to forget to see the nature that surrounds us. Just take a deep breath and have a look at Popote et Nature’s blog if you read French, it worths the trip!
With this culinary challenge, I wanted to cook some of the best ingredients that we tend to forget like parsnip as well as other ingredients linked to the woods, like chestnuts or hazelnuts. This duo of chestnut and parsnip puree is a very easy and savory side dish for beef or chicken that will bring you back to the flavors of the fall season.
Ingredients (Serves 4):
- 10,5 oz (300g) chestnut puree, unsweetened
- 7 oz (200g) potatoes
- 3,5 oz (100g) parsnip
- 1,5 oz (40g) parmesan, grated
- 1,5 cup (40 cl) semi-skimmed milk
- 1,5 oz (40g) butter
- 1 garlic clove, crushed
- Salt & pepper
- Fresh Thyme
- 1 handful hazelnut, crushed
1. Peel and cut the parsnip into cubes, then cook in boiling water in a medium saucepan for about 10 minutes or until it is tender. Boil the potatoes with water in another saucepan and once cooked, drain and let cool for a few minutes before removing the skin.
2. For the parsnip puree: crush the diced parsnip and the potato with a potato masher. Transfer the puree in a saucepan with 1 cup of milk. Add 2/3 of the butter, a pinch of salt, pepper, crushed garlic and parmesan. Stir over low heat until the milk is absorbed. Set aside.
3. For the chestnut puree: heat 0,5 cup of milk in a saucepan with the chestnut puree (unsweetened) and add the remaining butter. Melt slowly, then season with salt and pepper.
4. Set up in the plate directly, using a stainless steel round form, starting with a layer of chestnut puree topped with a layer of parsnip puree. Garnish with cruched hazelnuts and fresh thyme, and serve immediately.