Truffled parsnip and borlotti bean salad with pickled girolles and hazelnuts
Madelene Bonvini-Hamel's recipe for truffled parsnip and borlotti bean salad with pickled girolles and hazelnuts makes the most of ingredients that are at their best in October.
INGREDIENTS
(Serves four)
For the truffled parsnips and borlotti beans • 2 large parsnips
• 2tbs unsalted butter
• Salt and freshly cracked black pepper
• 200g fresh borlotti beans
• Few drops of truffle oil
• 1 sprig of thyme
For the thyme roasted parsnips • 2 large parsnips
• 50ml rapeseed oil
• 1 sprig of thyme
• Salt and freshly cracked black pepper
For the parsnip purée • 4 large parsnips
• 2tbs unsalted butter
• 200ml milk
• Salt and freshly cracked black pepper
For the pickled girolles
• 100ml rapeseed oil
• 60ml hazelnut oil
• 60ml sherry vinegar
• 1 sprig of thyme, leaves only
• 200g girolles, cleaned
• 1tsp Dijon mustard
METHOD
Truffled parsnips and borlotti beans Cook the borlotti beans in seasoned water with the sprig of thyme until tender, drain and set aside.
Peel and dice the parsnips into 1cm cubes. Heat a large non-stick frying pan with the butter, then once it's foaming sauté the parsnips with seasoning until they turn golden brown. Reduce the heat and leave the parsnips until golden, caramelised and tender but not mushy.
Add the cooked borlotti beans and truffle oil and season. Set aside until needed.
Thyme roasted parsnips Preheat the oven to 200°C and line a roasting tray with parchment paper. Peel the parsnips and cut each into 6 long wedges. Lay the parsnips on the tray, season and add the oil, mix. Roast the parsnips for 10-12 minutes, until golden. Once cooked, chop the thyme and scatter over, set aside until needed.
Parsnip purée Peel and cut the parsnips into 2cm dice, heat a saucepan with the butter and sauté the parsnips until they start to turn golden, seasoning as you cook. Once the parsnips are nearly tender enough add the milk and continue cooking until soft. While the parsnips are still hot, purée until smooth but thick. Taste and adjust the seasoning if needed.
Pickled girolles Clean the girolle mushrooms and cut them into smaller pieces if needed. Heat 1tbs of oil in a medium non-stick frying pan, sauté the girolles with seasoning for two minutes.
Remove the pan from the heat and add the mustard, thyme, hazelnut and the rest of the rapeseed oil and sherry vinegar. Taste and adjust the seasoning if needed. Let the mushrooms mature for a day before using.
To serve In a small saucepan reheat the truffled parsnips and borlotti beans with a few spoons of the pickled girolles. Heat the purée and the thyme roasted parsnips.
Spread the purée on a warm plate; arrange the truffled parsnips and the thyme roasted parsnips on top. Scatter chopped roasted hazelnuts over with a few Shipcord cheese shavings. Toss a few watercress sprigs and mixed cress with a drop of truffle oil and vinaigrette to garnish the dish. Serve immediately.
