98 GOURMET TRAVELLER
100 gm(1/2cup)pepitas
Oliveoil,fordrizzling
50 gmbutter
1 kgsmallparsnips,halved
(seenote)
FreshlygroundSichuan
pepper,totaste
750 ml(3cups)chickenstock
5 juniperberries
5 staranise,coarselycrushed
3 freshbayleaves
50 mlhoney(seenote)
Lemonjuice,totaste
2 tbspchoppedtarragon
35 gm(¼cup)goldenraisins1 Preheatovento160°C.
Mixpepitaswithsalttotaste
andoil,thenlayoutona baking
trayandroastuntilgolden
(10minutes).
2 Meltbutterin a large,deep
fryingpanovermediumheat.
Addparsnip,seasonwithsalt
andSichuanpeppertotaste,
andtosstocoat.Addchicken
stocktocover,juniperberries,
staraniseandbay,andbringto
theboil.Cookuntilliquidhas
almostcompletelyevaporated
(8-10minutes).Addhoneyand
cookuntilliquidis richandthick
andtheparsnipsareglazed
(4-5minutes).Seasonwithsalt
andlemonjuicetotaste,and
servescatteredwithtarragon,
raisinsandroastedpepitas.
NoteGlazingvegetablesis
a brilliantwaytocapture
theirnaturalsweetnessand
workswellwithcarrotsand
onions,too.Maplesyrupmakes
a goodalternative to honey
in this recipe.Glazedparsnips,
goldenraisins,
pepitas
SERVES 6“Thisdishcallsfora littlebit
oftechniquethatwillelevate
yourroastedparsnipstothe
nextlevel,”saysPickett.
“Glazingtheparsnipwillresult
ina deep,richflavouranda
gorgeousshine,whilepepitas
adda gloriousandsatisfying
crunch.”Pictured p93.1 Fordressing,whisk
ingredientsina bowl,cover
andrefrigerateuntilneeded;
it willkeepfor3-4days.
2 Cookbutterina saucepan
overmediumheatuntilbrown
and145°C,theperfect
temperatureforbrownbutter
(7-8minutes).Passthrougha
finesieveintoa mixingbowl.
3 Meanwhile,placepumpkin
in onelayerin a largesteamer
basketovera saucepanof
boilingwater(cookin batches
if yoursteameris small).Cook
untiltenderbutnotmushy
(10-15minutes)–becarefulto
leave some texture or it will turnCurried pumpkin mash, herb salad
SERVES 8“Aschefswealwayslookfortextureina dish–somecrunchcertainlydoesmaketheeating
experiencea lotbetter,”saysPickett.“Thesaladweservewiththispumpkinmashdoesjust
that: it adds texture and the acid helps cut through the richness of the buttery mash.”toa puréeTransfertoa large
bowl,addcurrypowderand
150mlbrownbutter(seenote),
seasonwithsalttotaste,and
mashuntilsmooth.
4 Ina separatebowlcombine
pepitas,parsley,celery,carrot
topsandwitlof.Drizzlewith
pumpkindressingtotasteand
servewithpumpkinmash.
NoteAddasmuchoraslittle
brownbutterasyoulike,
dependingonyourdietand
tastebuds.I alwayslikeplenty,
butwitha pumpkinmash,
unlikea potatomash,you
cangetawaywithmakingit
a bit “healthier” if you desire.250 gmchilledbutter,diced
2 butternutpumpkins(about
2kg),cutinto2cmdice
2 tbspcurrypowder
50 gm(¼cup)pepitas,roasted
½ cup(firmlypacked)flat-leaf
parsleyleaves
½ cup(firmlypacked)celery
leaves
½ cupcarrottops(optional)
½ witlof,leavesseparated
PUMPKINDRESSING
100 mlpumpkin-seedoil
50 mloliveoil
50 mlChampagnevinegar
1 garlicclove,finelychopped
1 goldenshallot, finely
chopped