Parsnip Timbales

Name: Parsnip Timbales
Yield: Serves 6
Ingredients: quarter of a nutmeg, grated; 6 large Chinese leaves (keeping the stems); salt and black pepper; 2 tablespoons (2 x 15 ml spoon) white wine vinegar; 5 tablespoons (5 x 15 ml spoon) good olive oil, virgin if possible; 6 large, flat continental parsley or mint leaves; 1 large egg (size 1–2); 8 fl oz (240 ml) double cream; 1 lb (450 g) parsnips, topped, tailed, peeled and cut up roughly; oil for greasing

Preparation info

Serves
6

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

At first people find it hard to identify these little moulds – they taste almost like a light cream cheese mixture, but the unique and excellent flavour of parsnip emerges after the first mouthful. These timbales are served cold on blanched Chinese leaves, dressed with vinaigrette.

Ingredients

1 lb (450 g) parsnips, topped, tailed, peeled and cut up roughly
oil for greasing
6

Starter
Gluten-free
Vegetarian

Method

Heat the oven to Gas Mark 2/300°F/150°C. Boil the prepared parsnips in salted water until soft. Generously oil 6 deep ramekin or cocotte dishes (approx. 4 fl oz/