Parsnip – potato ragout with scrambled eggs
For a special luxury treat, drizzle with a little truffle oil to serve. Versatile recipe for texture: the ragout can easily be blended to a puree if a smooth texture is preferred. If ‘bits’ are tolerated, sprinkle with shredded fresh parsley (or fresh chives) to serve.
Ingredients
- 2 shallots, finely chopped
- 500 g potatoes (salad variety), peeled and cut into small cubes
- 300 g parsnips, prepared and cut into small cubes
- generous knob of butter
- salt, white pepper
- 1 tbsp mustard seed (optional)
- 200 ml chicken stock
- 200 ml cream
- 3 eggs
- handful of flat-leaf parsley, shredded (optional)
Method
- In a saucepan, melt knob of butter over moderate heat. Sweat shallots and mustard seeds (if used) for a few minutes, while stirring. Add potatoes, chicken stock and cream. Bring to the boil, reduce heat slightly and cook uncovered for 10 minutes. Add parsnip cubes and continue to cook for another 15 to 20 minutes. Season to taste. If a potato-parsnip puree is preferred, remove from heat and blend to a smooth consistency.
- In a bowl, slightly beat the eggs. Melt butter in a small non-stick frying pan, add eggs and cook to your preferred scrambled egg consistency. Serve with potato-parsnip ragout/puree.