Wild rice and parsnip fritters with mushrooms in cider and thyme, and leek-smoked cheese mash

Name: Wild rice and parsnip fritters with mushrooms in cider and thyme, and leek-smoked cheese mash
Yield: For four
Ingredients: 1 onion, finely chopped; 2 garlic cloves, chopped; 150 g cooked wild rice; 3 eggs; 1 tsp fennel seeds; 120 g parsnip, grated; 50 mls yoghurt; 50 mls milk; 2-3 sprigs fresh thyme; chopped parsley, fresh dill or fennel; 100 mls single cream; 200 g mushrooms; salt and pepper; 150 mls dry cider; 1 tsp dried dill; 1 tsp Dijon-style mustard; 100 g flour; ¼ tsp nutmeg; 2 tsps baking powder; 1 tblspn butter

Preparation info

For
four

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

A couple of years ago, I went to San Francisco to check out the cutting edge of modern cooking in one of the most idyllic vegetable-producing areas of the world. We had a sublime meal of simple perfection at Chez Panisse, one other nice dinner and an awful lot of overpriced fusion codology. Easily the most inspiring people were the growers; the cooks were too busy growing ponytails. On the last day, while prowling in Macey’s department store for a present for my mother, I s