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Parsnip Latkes with Apple Compote + Bourbon Butterscotch
Parsnip Latkes with Apple Compote + Bourbon Butterscotch
Parsnip Latkes with Apple Compote + Bourbon Butterscotch
Granny Smith apples
1 lemon
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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