Here is a nice combination of Autumn flavours.
Ingredients
2 large onions, halved
3 large parsnips, peeled and halved
2 medium butter-nut squash, sliced in half lengthways, de-seeded
Small handful of lemon thyme
Olive oil
Salt and pepper
1.5 litres vegetable stock
2 tablespoons crème fraîche
Method
Place the vegetables on a baking tray, pour over some olive oil, season and add the thyme. Bake at 180 degrees Celsius for one hour.
Scrape the flesh from the squash, remove any twigs from the thyme, and blitz the cooked vegetables in a food processor adding the stock a third at a time.
Put in a pan and bring to a simmer, balance the seasoning, take off the heat and stir in the crème fraîche. Serve.
Ingredients
10 oz Onion, peeled and finely sliced
1 lb Parsnips, peeled, cored and finely sliced
2 oz Butter, melted
14 oz Sausagemeat
1 Clove garlic, crushed
1 tsp Sesame seeds
1 Apple, peeled cored & cubed
2 tsp Lemon thyme leaves, chopped
1 tbsp Parsley, chopped
3 oz Fresh breadcrumbs
2 Eggs
Method
Saute onion & parsnips in butter over a low heat for 15 minutes until soft. Remove.
Fry together sausagemeat, garlic and sesame seeds for 5 minutes. Stir all of the time.
Drain any fat and add the sausagemeat mixture to the parsnip & onions in a large mixing bowl. Crush together well with a potato masher. Beat to blend well. Alternatively, use a food processor for this step, but don’t over-process.
Add the apple, eggs, breadcrumbs, parsley and thyme.
Bake in a hot oven for approximately 1 hour.
