This vegetable appetizer was inspired by a dish we enjoyed at Casa Velha in Portugal a few weeks ago, though it is certainly not a Portuguese dish. I liked the idea of using thinly sliced celeriac (celery root) instead of … Continue reading Celeriac ‘Ravioli’ with Parsnip and Mushrooms
This is not really an Italian dish, as there are too many components and most Italians do not even know what a parsnip is. But it sure is delicious. The combination of flavors and textures is great: sweet plump shrimp … Continue reading Risotto with Bacon-Wrapped Shrimp and Parsnip
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 … Continue reading Parsnip Bark (and Parsnip Puree)
This splendid method for preparing parsnips was shared recently on Oven-Dried Tomatoes. I turns humble parsnips into something that looks and tastes great. The caramelization brings out the sweetness of the parsnips. He also showed a different method to produce … Continue reading Parsnip Planks
This is a nice example how you can make a great looking and delicious appetizer with only a few ingredients and little time. The combination of sea scallops and parsnip works very well. The hardest part by far of this … Continue reading Sea Scallops with Parnsip Puree
Scallop and parsnip ravioli is a dish that I came up with five years ago and I already blogged about back then, but my photos were pretty terrible back then, I had hardly any followers, and besides I have made some … Continue reading Scallop and Parsnip Ravioli (Ravioli di Capesante e Pastinaca)
My old-fashioned butcher (which is not a bad quality at all in a butcher) is slowly catching up to new trends, and is now dry aging beef. I picked up a dry aged strip steak (called entrecote in the Netherlands) … Continue reading Strip Steak with Parsnip, Zucchini and Potatoes
I had some left-over remoulade sauce in my fridge, along with some parsnips that needed to be used. And so I decided to buy some fish fillet and make these fish and parsnip balls. The reasoning behind it was that … Continue reading Fish and Parsnip Balls with Tarragon
I’ve adapted this parsnip and walnut cake from a recipe I liked on Simona’s blog Grembiule da Cucina. The combination of parnip and walnut works very well, and to brighten up the woody flavors I added some ground aniseed. To make … Continue reading Parsnip Walnut Cake (Torta di Pastinaca e Noci)
There is a drawback of being a good cook — some friends tend to be intimidated by your prowess in the kitchen and don’t dare to invite you back over for dinner. And so I appreciate it a lot when someone does … Continue reading Butternut-Parsnip Soup with Shrimp
Braised beef is known as “draadjesvlees” in the Netherlands. This literally means “thread meat”, referring to the flaky structure of the meat. Good draadjesvlees should be juicy and tender, not tough and dry. This means braising it over low heat for a long time. One of the most common cuts that is used for this “sucadelappen”, which in the US is called flat iron steak. The difference is that in the Netherlands the tendon is in the middle is left in and after long braising is eaten. The braised tendon looks like candied peel, which is “sucade” in Dutch. Hence the name.
The dish I prepared can be made with or without sous-vide. With sous-vide cooking, a flat iron steak or other types of beef that are usually braised, can be cooked for 24-72 hours at 55-57ºC/131-135ºF to obtain the texture of a tender steak cooked to medium rare. I’ve very rarely used sous-vide to get the texture of a traditional braise. Exceptions have been duck confit and pulled pork. This is the first time I’ve prepared draadjesvlees sous-vide. I cooked it for 5 hours at 88ºC/190ºF. The result was comparable to a good traditional braise on the stovetop. The advantage is that there is less margin of error.
The advantage of cooking the beef sous-vide at 88ºC/190ºF is that that is also a fitting temperature for cooking the potatoes and parsnips sous-vide. Continue reading “Braised Flat Iron Steak with Parsnip Fondant (Draadjesvlees)”
Roasting is one of my favorite ways to prepare vegetables because it concentrates the flavor and makes the outside nice and crispy. Getting the texture of roasted parsnips right can be tricky, so I use them most often to make puree. As PutneyFarm pointed out, roasted parsnips with excellent texture can be made by parcooking them first. Steaming is better than (par)boiling, because boiling will dilute the flavor rather than concentrating it. This is less of an issue with steaming, but I thought of a different solution if you have enough time. Since roasted parsnips are great as a side to a … Continue reading Roasted Parsnips
Wine is often paired with food, but it can be inspiring to take a bottle of wine as the starting point and try to cook something that will go well with it. Oak barrels can give a hint of vanilla to wines, and so I thought it would be fun to make a vanilla cream sauce to go with a creamy oaked chardonnay. It worked out really well, and the pairing was outstanding. The wine went well with the vanilla creaminess of the sauce as well as with the seafood. The combination of scallops with parsnip and peas is something … Continue reading Scallops and Shrimp with a Vanilla Sauce, Pea Puree and Parsnip Puree
I saw the recipe for Wine-braised beef & parsnip ragù on 35aweek‘s blog and thought it could be good, even though I had never tasted or heard of this combination. So I decided to give it a try, sticking mostly to her recipe. Cooking beef and vegetables in the same stew is always a challenge since the temperature needed to cook the vegetables is too high to cook meat without drying it out, but this recipe works around that by shredding the beef. The good thing about drying out the beef is that the flavor doesn’t just disappear but ends … Continue reading 35aweek’s Beef & parsnip ragù (Ragù di manzo e pastinaca)