No doubt what raw material is the star of this salad dose. It is parsnip.
Roasting in the oven makes the parsnip even more delicious. Pasi Liesimaa
Warm parsnip salad is created effortlessly. All you have to do is slice the roots and put them in the oven to roast.
– The parsnip is a gorgeous root. It has an authentic taste that cannot be confused with anything else. When you eat parsnip, you know what you eat, chef Risto Mikkola notes.
He describes the taste of the parsnip as a nutty and sweet aromatic. When cooked, the parsnip taste softens and intensifies.
According to Mikkola, the taste of the parsnip is definitely the best when mature, although of course you can eat the root even raw.
The parsnip may have been most accustomed to combining soups with broths. As a broth, the parsnip is one of the finest alongside carrot, leek, celery and parsley.
The essential oils in the parsnip make it flavor to aroma. Still, parsnip should not be labeled as a mere cook root. In the oven, it becomes a single time.
– When roasted, parsnip gets its rights. Then the sugars of the root rise to the surface. There will be flavor and color.
The parsnip can be used in baking in the same way as carrots in the carrot cake.
The parsnip salad is finished with Vinegret. Product information: Pentik. Pasi Liesimaa
One mocha that many people seem to do easily is peeling parsnip.
– I rarely peel parsnips or carrots. I wash them well with the root or dish brush, remove the strain and then just chop into a suitable size or strips. Especially when the root is roasted, the shell softens to eat, and so does it when cooking.
According to Mikkola, just the bark roots taste better. Many flavors are near the shell.
– It is stupid to remove them by peeling.
Mikkola states that for some reason we have been struck by the fact that potatoes or carrots always have to peel.
Mikkola recalls that if the dirt on the root does not leave by washing, the vegetable should then be peeling.
The salad dose is assembled on the rucolakeo and blue cheese is broken on its surface. The dose is finished with a self -made bacon quiz that gives you taste, mouthfeel and protein.
Warm parsnip salad
5–6 (900 g) parsnip
1.5 tbsp olive oil
o, 75 teaspoons of salt
0.25 teaspoon black pepper
1 pot of rucola
100 g of blue cheese
1. Put the oven to heat at 225 degrees.
2. Wash parsnips with a root brush. Cut the heel and slice the parsnips into long, boat -like pieces. Spread them over the baking paper on a baking sheet, drain the oil on the surface and add the spices.
3. Roast parsnips in the oven for 20 to 25 minutes until softened.
Bacon
1 pc (150 g) bacon
4 tbsp light balsamic vinegar
0.75 dl olive oil
0.25 teaspoon black pepper
1. Dice the bacon and put it in a cold pan. Bake the bacon crisp, about 8-10 minutes. Add the vinegar to the pan. Bring to a boil and add the oil. Season the vinegret with pepper and keep warm.
Assemble a salad
1. Put the parsnip on the saucepan.
2. Drain the warm vinegret.
3. Tear the rucola and finally crumble the blue cheese over the parsnips. Serve immediately.
Drink recommendation
In a fresh, fruity and delicate herbal, German Prinz von Hessen Riesling Feinherb -Wine (€ 18.98) has a light oily mouth feel. The residual sugar rounds the acidity nicely, so the whole is well balanced.