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Parsnip Latkes with Apple Compote + Bourbon Butterscotch
2½ Granny Smith apples
75 g unsalted butter
100 g soft dark brown sugar
120 ml double cream
50 ml bourbon whiskey
1 large parsnip
50 ml maple syrup
300 g large parsnips
3 large eggs
½ tsp ground cinnamon
80 g plain flour
100 ml vegetable oil
50 ml double cream
- Cut one of the apples in half and reserve one of the halves for later. Peel the rest of the apples then roughly chop them. Put a small saucepan over a medium heat and add the apples, the juice of the lemon and 50ml of water. Cook over a medium heat for 10 minutes, until the apples are soft and most of the liquid has cooked off. Lightly mash with a fork, retaining some of the chunks then reserve for plating.
- Tip all of the ingredients for the butterscotch into a medium saucepan and place the pan over a medium heat. Simmer for 10 minutes, stirring occasionally, or until the sauce is thick and rich, then keep warm for serving.
- Preheat the oven to 180°C. Peel the large parsnip for the garnish then cut it into eighths lengthwise. Place them in a lined baking tray and cover with the maple syrup. Bake for 10-15 minutes, or until the parsnips are soft and the maple is caramelised. Immediately transfer them to a cooling rack to crisp up.
- Peel the parsnips for the latkes then use a coarse grater to grate them into a large mixing bowl placed on a weighing scale. Once you have the correct weight of parsnips (200g when grated) crack in the eggs, add the cinnamon and mix everything together to combine. Add the flour and a pinch of salt then mix until you have a thick batter.
- Line a tray with kitchen towel. Put a frying pan over a medium-high heat and pour in the oil. When the oil is hot, carefully scoop 1 tbsp of the parsnip batter into the pan then flatten and shape it with the back of the spoon into a 1cm thick pattie. Repeat with multiple patties. Fry the patties for 3 minutes, or until golden brown, then tip them and cook the other side for the same time. Transfer the latkes to the lined tray.
- Cut the reserved half of apple into matchsticks to garnish. Place 2 latkes per plate, topped with a good spoonful of the compote and a drizzle of butterscotch. Garnish with the caramelised parsnip and apple matchsticks. Serve with the double cream.
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