I was too late getting to the food co-op this week. Sweet potatoes had all but gone – pretty much the only vegetable my little cuddlebug will eat.
So Luca helped me pile in what was left of the parsnips.
While they napped yesterday, I decided on Stephanie Alexander's parsnip croquettes*. Cooked till tender, then fried in a little butter and cumin, mashed with egg yolk and rolled in wholemeal breadcrumbs, they were sweet, crisp and they had me wishing I bought more parsnips.
Sadly, though, Kian made it quite clear that roasted sweet potato is still his favourite thing to eat.
I've had The Cook's Companion ever since it was published. It's one of those timeless books with recipes for everything, from bug meat coconut curry and lemon risotto to lamb shanks and popcorn.
The funny thing is I laid my hands on another copy a few weeks ago. The cover is different and infinitely more charming than the one I have, so I couldn't resist.
It would make the perfect present so I'm giving it away. To say thank you for all the lovely comments lately. Just leave me a comment if you'd like to win this magnificent tome.
Do you collect cookery books? What about ones you already have – or is that just me?
Update: Congratulations Libby!
Parsnip croquettes from The Cook's Companion
900g parsnips, peeled and trimmed
butter
1 tsp ground cumin
2 eggs, separated
1 tbsp chickpea flour (I used plain flour)
salt and freshly ground black pepper
50g fresh wholemeal breadcrumbs
olive oil
Cut parsnips into chunks. Boil until tender, then drain well. Melt 50g butter, then add cumin and sweat for 1-2 mins. Mash parsnip and add egg yolks. Sift in flour (I didn't bother!) and season. Mix thoroughly (there shouldn't be any lumps, but guess what? Mine did) and chill for 1 hour (I chilled for 20 mins). Lightly whisk egg whites. Spread breadcrumbs on a plate. Rolls spoonfuls of parsnip mixture into sausage shapes or flattish cakes. Dip first in egg white and then in crumbs and chill until needed (or don't chill if you have hungry children to feed). Fry in butter and oil until crisp and brown.
