White Truffle Parsnip Tartlets
Parsnips are the unsung heroes of the root vegetable world, with a sweet, nutty flavor that pairs beautifully with a touch of luxury. In this recipe, creamy parsnip and potato filling is elevated by the earthy aroma of truffle oil and delicate shavings of white truffle. Encased in a crisp, golden pastry shell, this dish is sure to impress your guests with its sophisticated flavors and elegant presentation.
— Constant Cookbook
Ingredients
- Ingredients
- 4 medium size parsnips
- 1 potato
- 200 ml extra thick double cream
- small amount of truffle oil
- shavings of white truffle
- 250gm Shortcrust pastry
Instructions
- Cut the pastry into four circles and blind bake them in individual tartlet dishes.
- Boil the parsnips & potato. Set one parsnip aside,
- Puree the other three with the potato and add to them the cream, truffle oil and shavings
- slice the fourth parsnip and lay it in the bottom of tartlets add the mixture on top
- bake for 20 mins in a regular oven
Yield
Makes 4 tartlets
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