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Ingredients
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parsnips - 2, large
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baby spinach leaves - 120g, washed and
dried
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plain flour - 120g
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sherry vinegar - 2 tbsp
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milk - 135ml
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egg - 1, separated
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olive oil - 3 tbsp
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oil - for deep frying
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walnut oil - 2 tbsp
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cayenne pepper
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ground black pepper and salt
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walnuts - 2 tbsp, chopped
Method
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Wash and peel the parsnips, cook
it in a pan of boiling salted water, simmer for 15 minutes until
tender but not in the least mushy. Drain, cool and cut
diagonally into small pieces.
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Put the flour in a bowl and make a
well in the center, pour the egg yolk into the well and mix in
with a fork.
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Add the milk while continuing mix
in the flour. Season with cayenne pepper, black pepper and salt,
beat the mixture until the batter is smooth.
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Mix the oils and vinegar, add the
spinach leave into the bowl, season with pepper and salt.
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Before serve, whisk the egg white
to soft peaks, fold in a little of the yolk batter.
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Toss the salad in the dressing,
arrange the leaves on a plate and scatter with walnut.
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Heat the oil in a pan, dip the
parsnip slices in batter and fry until puffy and golden, drain.
Finally arrange the fritters on top of the salad leaves. Serves
4.
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