Root vegetables have a unique range of flavours and textures that can be the main part of a meal or a great side dish. The one thing most roots do have in common is a touch of sweetness that is often enhanced by some frost. They also make excellent purées which freeze well, so it is worth making a decent-sized batch.
These croquettes make an alternative side dish to serve with roasted meat and game.
MAKES 10–12 CROQUETTES
For the parsnip pureé
300g parsnips, peeled, cored and cut into chunks
20g unsalted butter
6 whole black peppercorns
Maldon sea salt
NOTE: this may make more than required for the croquettes
For the filling
20g unsalted butter
2 tbsp plain flour
130ml semi-skimmed milk
25g Parmesan, grated
1 tsp Dijon mustard
Maldon sea salt and freshly ground black pepper
For the panné
100g seasoned flour
1 large, free-range egg, beaten with 2 tbsp milk and strained
75g panko breadcrumbs
vegetable oil for deep-frying
1. To make the parsnip pureé, put the parsnips in a large pan, cover with cold water and add the butter and peppercorns. Bring to the boil and then reduce the heat to a simmer. Cook until the parsnips are completely tender. Remove the parsnips with a slotted spoon and transfer to a blender, making sure none of the peppercorns are included. Reduce the remaining cooking liquid to a buttery syrup, strain and then add to the parsnips. Process until completely smooth and season well with Maldon sea salt.
2. To make the croquettes, melt the butter in a heavy-based pan, then add the flour to make a roux and gradually incorporate the milk to make a smooth, thick sauce. Add the Parmesan and mustard, and season well with salt and pepper. Beat in 200g of the parsnip purée and check the seasoning, adjusting if necessary.
3. Transfer the mix to a piping bag with a large plain nozzle. Pipe the mix out onto a tray lined with baking parchment to form croquettes approximately 70mm long. Neaten the ends with a palette knife dipped in water. Freeze for 1 hour, turning the pieces after 30 minutes so they firm up evenly.
4. Coat the croquettes first in the seasoned flour, then the egg wash. Drain each croquette well before transferring to the breadcrumbs and, once coated, roll gently to shape. Transfer to a tray and refrigerate for 1 hour before deep-frying in vegetable oil at 165°C until golden brown and hot right through (approximately 5 minutes).