Gruyère, parsnip and thyme beignets
These bite-sized morsels are a perfect pre-dinner nibble. The great thing about this recipe is that you can make the mixture up to a day in advance, and cook the beignets just before serving.
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Serves
6
Cooking Time
Prep time 20 mins, cook 1 hr 10 mins (plus cooling)
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90 gm
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butter, coarsely chopped
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1 tbsp
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thyme leaves, plus extra to serve
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400 gm
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parsnips (about 2 large), cored and coarsely chopped
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3
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garlic cloves
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200 ml
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milk
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80 gm
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plain flour
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2
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eggs
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120 gm
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coarsely grated Gruyère
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For deep-frying:
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vegetable oil
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1
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Preheat oven to 200C. Melt one-third of the butter and half the thyme in a small saucepan. Scatter parsnip and garlic in a single layer on a baking-paper-lined oven tray, drizzle with butter mixture, season to taste and roast until caramelised and very tender (35-40 minutes). Process in a food processor until very smooth and set aside.
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2
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Combine milk, remaining butter and a pinch of salt in a saucepan and bring slowly to the boil over low heat. Whisk in flour, whisking continuously until mixture thickens and pulls away from sides of pan (1-2 minutes). Cool slightly, then add eggs one at a time, beating well to combine. Cool completely then fold in parsnip mixture, cheese and remaining thyme.
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3
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Preheat vegetable oil in a deep-sided saucepan or deep-fryer to 170C. Deep-fry quenelles of mixture in batches until golden and cooked through (4-5 minutes), drain on absorbent paper and serve immediately scattered with sea salt and extra thyme.
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Drink Suggestion Dry apéritif white such as Muscadet.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles
DRINK SUGGESTION Max Allen