Plus I made this parsnip pie. It has a filling of almonds, hazelnuts and eggs, seasoned with rosemary, nutmeg and lemon zest and mixed with roasted parsnips and bright kale. I think it probably tasted good. And that’s all I can say about that because I’m late for work!
Here’s Nina Simone with In the Morning, which has been stuck in my head for days.
1 1/2 sticks unsalted butter, frozen (3/4 cup)
2 1/2 cups flour
1 t salt
lots of freshly ground black pepper
2 large parsnips, peeled and cut into 1/4 inch dice
2 cloves garlic
olive oil to coat (1 or 2 teaspoons)
1 small bunch kale, cleaned, stems removed, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup hazelnuts, toasted
3 eggs, beaten, with 1 T set aside
1/2 cup milk
1 cup grated mozzarella cheese
zest of half a lemon
2 t fresh rosemary, chopped
7 small grape or cherry tomatoes, halved lengthwise
First make the crust. In a large bowl combine the flour, salt and pepper. Grate in the butter, mixing with a fork as you go. You should have a coarse and crumbly consistency. Mix in just enough ice water to make a workable dough. Knead very briefly to ensure that everything is incorporated, form into a flat disc, and wrap in foil. Chill in the fridge for at least half an hour.
Meanwhile…preheat the oven to 425. Toss the parsnips with just enough olive oil to coat them in an even thin layer. Spread them on a baking sheet. Pierce the garlic cloves and put them on the edge of the sheet. Roast until the parsnips are golden brown and crispy outside and tender inside. 30 – 40 minutes depending on the size of your dice. Set them aside.
Meanwhile…bring a large pot of salted water to boil and drop in the kale. Boil until tender but bright, about 5 minutes. Rinse with cool water, drain, and roughly chop the kale, and then set it aside.
In a food processor combine the eggs, nuts and milk and process until completely smooth. Add the lemon zest, nutmeg and rosemary and process to combine. Add the cheese and process again. Add the parsnips and kale and process very briefly so that part of it is quite chunky, but part of it is smoother, and just flecked with kale and parsnip.
Preheat the oven to 425 again. Break the dough into two pieces, with one being about 3/4 of the total. Butter and flour a large tart pan or cake tin. Roll the dough to fit over the pan, and press it in to the corners and up the sides, leaving a little bit extra all the way around. Don’t worry about making it a perfect circle, but be sure to cover the whole pan. Pile the filling inside the crust. Press the halved tomatoes into the filling in a circle, with one or two in the middle.
Roll out the remainder of the crust and fit it over the top. Press the edges of the top and bottom crusts together and roll them down to seal them. Press with tines of a fork to be sure that the edges are sealed. Poke the top of the pie in a few places and brush with the reserved beaten egg.
Bake until puffed and dark golden brown, around 35 minutes. Let cool slightly, then slice and serve.