Parsnip Brændende Kærlighed
With Pickled Beets, Parsnip & Winter Purslane
A (big) twist on that Danish classic that everyone knows, with some parsnip puree and pickled beets. Top it off with Winter Purslane and you’re good to go!
STARTER - 4 SERVINGS - 1 DAY + 30 MIN - MEDIUM
Here’s what you need for the brændende kærlighed:
- Butter — For a vegan option, opt for ‘’Smørbar’’ from Naturli’
- Soy Sauce
- Salt and pepper
Here’s how to make it:
- Start by making the pickled beetroots. Make sure to do them a day, or at least 4 hours, before eating. With a peeler, make long thin slices of beetroot. Add to a pickle jar and pour over a hot brine consisting of 1 part of vinegar, sugar and water. Add a few corns of black pepper to the pickle.
- Peel and cut the parsnip into thin and small pieces. Boil it for at least 30 minutes in lightly salted water. The more cooked, the better.
- Bake a few onions at 200ºC in an oven — bake it with the skin on until soft and caramelized; remove the skin when cooked.
- Crumble a few slices of rye bread onto a hot pan — dry toast it until crispy and add 2 tbsp of soy sauce before finishing.
- When the parsnip is ready, remove all water and keep it in the pot. Add a
good amount of butter, salt and pepper. Blend together with a hand blender. Keep hot until serving.
- Serve your parsnip mash with pickled beetroots, rye bread crumble,
baked/caramelized onions and Winter Purslane. If you have any herbs add it as a topping. I also added a cucumber oil consisting of oil blended with cucumber skins.
Recipe by Oliver Blomqvist