Garden to table

This is an edited extract from Meatsmith by Andrew McConnell and Troy Wheeler (Hardie Grant Books, RRP $60). Meatsmith is available in stores nationally. PARSNIP, ORANGE & VADOUVAN GRATIN SERVES 8 Quite possibly our favourite parsnip recipe ever. This pairs so well with duck but would be equally at home next to a good steak. INGREDIENTS • 500g boiling (such as desiree) potatoes, peeled• 1 tbsp vadouvan spice mix (see recipe, below)• 600g parsnips, peeled• 40g unsalted butter, softened• 1 large onion, peeled & diced• 500mL pouring (whipping) cream• 300mL chicken stock• zest 1 lemon• zest 1 orange• pinch ground nutmeg• salt & pepper, to season Vadouvan spice mix • 2 teaspoons dried curry leaves• ¾ teaspoon fenugreek seeds• 2 teaspoons ground cumin• 2 green cardamom pods• ¾ teaspoon brown mustard seeds• ¼ teaspoon turmeric powder• ¼…

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Good Organic Gardening (Digital) - 1 Issue, 14.6

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