The Foodie Guide
Chef Profile
Parsnip Millefeuille
Ingredients - One Portion
- 5 Baby Parsnips
- 1 Sheet Filo Pastry (puff pastry may also be used)
- 100g Prawns
- Vegetables of your choice
- 1 tbsp Balsamic Vinegar
- Chives or Spring Onion
Method
- Boil some vegetables to make stock (or use a vegetable soup before blending).
- Cook the parsnips for 5 minutes or until soft in the prepared vegetable stock (check by inserting a knife).
- When cooked, cool the parsnips with iced water to keep their purple colour.
- Cut the top and scoop out the parsnip bulb (save pulp to make a soup).
- Pan-fry the prawns in olive oil for 30 seconds. Add the balsamic vinegar and chopped chive or spring onion and cook for a further 30 seconds.
- Stuff the parsnips with the prepared prawns.
- Grill your vegetables (courgette and confit of red peppers in our recipe).
- Bake the filo pastry for 20 seconds at 160 degrees.
- Layer the pastry on the stuffed parsnips adding the vegetables on top. Decorate and present like the picture. (Can be served hot or cold). Bon Appetit.
