Root Vegetable Mousse with Honeyed Top

Name: Root Vegetable Mousse with Honeyed Top
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt; Chilli powder; 1 large garlic clove, sliced finely; 5 tablespoons extra virgin olive oil; 2 rounded tablespoons honey; 3 tablespoons sherry vinegar; 1 turnip, cut into thin strips; 2–3 sprigs of flat leaf parsley, to garnish; Black pepper; 1 large carrot, cut into thin strips; 2 eggs; 300ml (½ pint) double cream; 250g (8oz) parsnips, chopped roughly; ¼ whole nutmeg, grated; 250g (8oz) carrots, chopped roughly

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

The combination of creamy sweet carrots, parsnips and a hint of peppery turnip in this chilled mousse is an unexpected pleasure. Cold mousses are always popular for buffets.

Ingredients

For the Mousse

250g (8oz) carrots, chopped roughly
250g (8

Europe
United Kingdom
Main course
Vegetarian
Gluten-free

Method

Smear a deep 15cm (6-inch) diameter cake tin with olive oil and put a piece of oiled baking parchment in the bottom. Set the oven to preheat at