Parsnip panna cotta with pickled parsnips and roasted pecans
(Serves four as a starter)
For the pickled parsnips
160g (peeled weight) parsnips, left whole
100ml cider vinegar
½ tsp coriander seeds, lightly toasted
1 star anise
1tbs caster sugar
100ml rapeseed oil
For the parsnip panna cotta
2tbs unsalted butter
320g (prepared weight) parsnips, peeled and roughly diced
650ml milk
2 leaves of gelatine
250ml double cream
Juice of ½ lemon
Sea salt and freshly cracked black pepper
For the parsnip salad
25ml rapeseed oil
160g (prepared weight) parsnips, peeled and cut into 1cm dice
1tsp white truffle oil
To garnish
2 large handfuls of dressed seasonal cress salad
25g lightly roasted pecan nuts
For the pickled parsnips, thinly slice the parsnips using a mandolin. Mix all the remaining ingredients with the parsnips, transfer to a vacuum pouch and seal on hard vacuum, then leave in the fridge for at least 1 day before using. Drain the parsnips before serving and use the pickling liquid as a vinaigrette to drizzle over the cress salad, if you like.
To make the panna cotta, measure 200g of the parsnip purée into a small saucepan and then set the rest aside for serving. Soak the gelatine in cold water until it has softened. Add the remaining milk and the cream to the measured parsnip purée, then bring to the boil. Remove the pan from the heat and adjust the seasoning, if necessary. Squeeze the gelatine gently to remove the excess water, then add it to the warm parsnip mixture and stir to dissolve. Stir in the lemon juice to taste. Pour the panna cotta into 4 small ramekins or small plastic pudding basins. Transfer to the fridge and leave to set for at least 6-8 hours.
For the parsnip salad, heat the rapeseed oil in a non-stick saucepan over a low heat, add the parsnips with salt and pepper, then cover and sweat for 8-10 minutes or until the parsnips are softened but not coloured, stirring regularly - they will start to lose their shape, but that is fine. Once cooked, add the truffle oil and then leave to cool at room temperature.
To serve, gently reheat the reserved parsnip purée until it is tepid, and 
then spoon this onto the serving plates. Turn the panna cotta out by dipping the base of each mould in warm water and then gently shake to release. Place the panna cotta on top of the parsnip purée, then spoon over the parsnip salad and pickled parsnips. Garnish with the dressed cress salad and shave over the roasted pecan nuts using a microplane. Serve immediately.
