Parsnip panna cotta with chips, hazelnut and herbs
Published on March 2, 2015 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4 people

Parsnip panna cotta with hazelnut, parsnip chips, beurre noisette (browned butter) and fresh chervil and sorrel. A beautiful vegetarian dish, perfect in the autumn and winter when parsnip is in season.

The dish looks really stunning and complicated, but it is quite easy to make. The parsnip panna cotta can be made a day in advance, as well as the toasted hazelnuts. That leaves you with making the parsnip chips, browning the butter and plucking the herbs.

The servings may seem small but panna cotta is quite rich, so don’t be tempted to make the portions larger. It is always better to leave people longing for more than the other way round.

Parsnip is quite sweet and goes really well with hazelnut. Beurre noisette has a nutty flavour and is therefore a perfect match. However, in order not to make the dish overly rich, lemon juice is added to the browned butter and fresh sorrel is used as a garnish.

Be careful with the gelatin. You want the panna cotta silky smooth and soft, not a hard lump. In Denmark each leaf of gelatin weighs 1,7 gram but since I am not sure gelatin leaves are the same size, the recipes states the weight as well. If you want to do a vegetarian dish use a substitute equivalent to gelatin, e.g. agar-agar, but check up on the quantity.

If you want to know how this recipe was made, read Savoury Panna Cotta on the blog.

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 300 ml cream
  • 100 g parsnip, peeled
  • 1/2 tsp salt
  • 2 leaves of gelatin, 3-3.4 g
  • 20 g hazelnuts
  • 1 parsnip, peeled
  • Oil for frying
  • Salt
  • 30 g unsalted butter
  • A bit of lemon juice
  • Fresh chervil and sorrel

Nutrition Info

Instructions

  1. Start with making the panna cotta. This can be done a day in advance but at least 4 hours before service. Cut the 100 g parsnip into smaller pieces. Pour the cream into a pan, add the parsnip and bring it to a boil. Add salt and simmer slowly for about 20 minutes or until cooked.
  2. Meanwhile, place the gelatin in a bowl of cold water for 10-15 minutes.
  3. Drain the cream, leaving the cream behind in the pan and let it cool for a few minutes. Squeeze the water out of the gelatin leaves, then add to the pan while whisking. Make sure the gelatin leaves are completely dissolved before going any further. Divide the cream among four ramekins or small cups. Place into the fridge for at least 4 hours.
  4. Meanwhile, chop the hazelnuts and toast them on a pan on medium heat. When slightly browned remove from the pan.
  5. 45 minutes before service, heat up the frying oil in a big sauce pan. The temperature should be around 150°C. If too hot, the parsnip chips will get too dark before they are cooked.
  6. Cut the parsnip into very thin slices. Use either a sharp knife or a mandoline. When the oil is hot, place 5-8 slices of parsnip in the oil. Turn once in a while. Cook for a few minutes until golden brown. Remove from the oil and place on a plate lined with paper towel. Sprinkle with sea salt. Cook as many as you need. (Any leftovers will disappear in a second)
  7. 10 minutes before service, melt the unsalted butter in a pan on medium heat and leave it to brown. Keep an close eye. When browned, the butter will get a delicious nutty flavour. Skim of any impurities. Add a few squirts of lemon juice.
  8. Remove the panna cotta from the fridge. Dip each ramekin quickly in a bowl of hot water to loosen the panna cotta but don't leave it in for too long or the panna cotta will start melting.
  9. Place each panna cotta on a plate. Spoon over some beurre noisette and sprinkle with toasted hazelnut. Add a few crispy parsnip chips and garnish with chervil and sorrel.

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