Jul 012010
 

Serves 4

Ingredients

2 parsnips peeled and roughly chopped
2 carrots peeled and chopped
1 potato
similar amount of pumpkin, as per above
4 rashers of bacon (obviously this is optional if you are a vegetarian)
3 tablespoons of butter (or oil)
2 French shallots, finely chopped
1 teaspoon garam masala
pinch of cayenne pepper (to taste – if you have kids you can put it on the top just for the grown ups)
1 tablespoon wholegrain mustard
½ tablespoons honey
3 tablespoons cream
salad leaves (summer) or steamed vegetables (winter)

Method

Bring a saucepan of water to the boil, and boil the root vegetables for 15 minutes until tender. Drain them well.

Melt butter into the frying pan and cook the bacon and then the shallots.

Add the garam marsala and cayenne pepper.

Mash all of the ingredients in the pan.

Melt 1 tablespoon of butter, and then flatten all of the ingredients into the saucepan Cook for about 5 minutes on moderate heat, until you can see the sides of the cake change colour.

Place a plate on top and flip the cake over.

Put some more butter in the saucepan and gently slide the cake into the saucepan.

Cook the other side for a similar amount of time.

To make the dressing: add the mustard, honey and cream to the empty saucepan and heat to melt the butter.

Pour into a serving dish.

Plate up with steamed vegetables or salad greens, and drizzle the mustard sauce over the top.

Author

Frills in The Hills Sydney Blog

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