This is an edited extract from Meatsmith by Andrew McConnell and Troy Wheeler (Hardie Grant Books, RRP $60). Meatsmith is available in stores nationally.
PARSNIP, ORANGE & VADOUVAN GRATIN
SERVES 8
Quite possibly our favourite parsnip recipe ever. This pairs so well with duck but would be equally at home next to a good steak.
INGREDIENTS
• 500g boiling (such as desiree) potatoes, peeled
• 1 tbsp vadouvan spice mix (see recipe, below)
• 600g parsnips, peeled
• 40g unsalted butter, softened
• 1 large onion, peeled & diced
• 500mL pouring (whipping) cream
• 300mL chicken stock
• zest 1 lemon
• zest 1 orange
• pinch ground nutmeg
• salt & pepper, to season
Vadouvan spice mix
• 2 teaspoons dried curry leaves• ¾ teaspoon fenugreek seeds• 2 teaspoons ground cumin• 2 green cardamom• ¾ teaspoon brown mustard seeds• ¼ teaspoon turmeric powder• ¼ teaspoon ground nutmeg• ¼ teaspoon chilli powder• 4 cloves• 1¼ teaspoons garlic powder
