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A dish packed with Autumn flavours and colours; sweet earthy parsnips meet musky, spicy mushrooms with a bittersweet note of saffron. —morning glory
Serves 4 as a side or starter
- 400 grams parsnips
- 150 grams assorted mushrooms
- 3 fat cloves of garlic, crushed and finely chopped
- 50 milliliters olive oil
- large pinch of saffron
- 5 tablespoons milk
- 1 teaspoon coriander seeds
- 1/2 teaspoon brown mustard seeds
- 2 tablespoons vegetable oil
- white sesame seeds to sprinkle
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon hot chilli powder
- Peel and chop the parsnips and cook in boiling salted water until tender.
- Whilst the parsnips are cooking, dry fry coriander seeds, fenugreek seeds and mustard seeds until the mustard seeds pop. Grind the seeds to a powder.
- For the skordalia, mash the drained parsnips with a fork or potato ricer adding the olive oil, 2 finely chopped cloves of garlic and saffron infused milk. Add salt to taste. Keep the mixture warm.
- Add the vegetable oil to a frying pan with the remaining chopped garlic and heat gently. Add the mushrooms and fry gently for a few minutes. Add the toasted ground seeds and chilli powder together with a few tablespoons of water.
- Place a lid over the pan and cook gently until the mushrooms are tender.
- To serve, arrange the mushrooms and the pan juice over the parsnip skordalia and sprinkle with white sesame seeds.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall