Serves 2: Total time 20 mins
2 Medium Parsnips
1/2 tbsp Rapeseed Oil
25g Cultured Butter
100g Buttonhole Kale
100ml Double Cream
A good Grating of Nutmeg
1/ Peel the parsnips and put to the skins to one side. Continue peeling the parsnips into ribbons. Melt half the butter with the rapeseed oil in a large frying pan and get it really hot, as you want the parsnips to start browning almost immediately once they hit the pan. Don’t cram them all in a small pan either or it won’t happen. Add the parsnip ribbons and fry for 4-5 minutes over a high heat until tender and browned, stirring constantly. Tip onto a plate covered with a little kitchen paper to mop up any excess butter and set aside.
2/ Melt the remaining butter in the same pan. Roughly shred the kale, omitting any particularly gnarly-looking stalks and add to the pan. Cook over a high heat for 2 minutes.
3/ Add 1-2 tbsp water and continue cooking for a further 5-7 minutes or until tender stirring continuously and adding extra water when needed. When cooked there should be no excess water.
4/ Add more oil to a shallow fryng pan, heat until really hot add the parsnip skins and quickly fry for 2 mins, drain on kitchen roll.
5/ Return the parsnip ribbons to the pan, add the cream, nutmeg and plenty of seasoning, particularly pepper. Toss together until hot , serve with the crispy parsnip skins on the top.