The same post on Oven-dried Tomatoes that features Parnsip Planks (which I tried) also features Parsnip Bark. When you make parsnip bark the inside of the parsnip will be left, which you can turn into parsnip puree. Parsnip bark is great as a tasty and crunchy garnish. And it reduces food waste, as you would normally throw away the peel of the parsnip.
parsnips, olive oil, salt
Preheat the oven to 180C/350F. Cut the tops off the parsnips such that they can stand upright. Brush the outside of the parsnips lightly with olive oil.
Bake the parsnips, standing upright, at 180C/350F until they are golden brown and cooked all the way through, about 45 minutes.
Peel off the ‘bark’ in pieces that are as large as possible.
It helps to cut away the bottom.
You will end up with parsnip bark and parsnip flesh.
Put the flesh in a blender.
Add water and olive oil or butter, or cream, and blend until smooth. Taste and adjust the seasoning with salt and freshly ground white pepper.
Fry the bark in olive oil over medium heat until crispy. Be careful, because they can easily become too dark.
Drain on paper towels to get rid of excess oil.
Season with salt before serving.
This black bean beef is a sous-vide version that is simple and full of flavor. Sous-vide takes the quickness out of it, but the active time is still very short. And it allows us to use a cheaper cut of beef with more flavor, but with the texture of an expensive steak. And there is less risk of overcooked dry beef. With the simple sauce of onions, fermented black beans, and (very important) the juices from the bag, this simple dish has great flavor.