Cabbage skewers with parsnip cream and fried chestnuts
- 4 Wooden Skewers
- ¼ Red or Green Cabbage
- 30ml Vegetable Oil
- 2 Tbls Vegan Butter
- 1 Clove of Garlic
- Pinch Of Salt
- 6 Chestnuts
- ½ Cup Parsley Leaves
- 1 Lemon – Zest Only
- 1 Parsnip
- 100ml Vegetable Stock
- 100ml Oat Milk
- 2 Bay Leaf
- 2 Sprigs Thyme
- 3 Cloves
- ½ Tsp Sugar
- ½ Salt
- ¼ Tsp Ground White Pepper
Pre-heat oven to 180 degrees
For the cabbage, cut long strips approx. 1.5 inches X 1.5 inches. This can be achieved quickest by cutting the cabbage in lengths and then layering each strip on top of each other. Then cutting the width of the cabbage so they are all even. Feed the cabbage onto a skewer until the skewer is pretty full. Keep filling each skewer until there is no more cabbage or there is enough for the amount of people.
Place the skewers into a steam basket over boiling water and steam for 5 min.
For the Chestnuts, score them in a cross ways on the flat side of the shell. Roast at 180 degrees for 20 min. While hot (but not burning your hand hot) peel and set aside.
While this is happening prepare the parsnip cream. Roughly chop the parsnip into chunks and place in a small saucepan over medium heat with the oat milk and stock. Tie the bay, thyme, cloves into some cloth and place into the mixture or sugar, salt, pepper. Cook until the parsnip is soft. Remove all the aromatics and blitz until smooth.
With the chestnuts place them in a food processor and blitz until roughly chopped. Then fry them in a little oil until crispy.
Finely chop the parsley and micro-plane the lemon and join it to the chestnuts.
Remove the cabbage from the steamer. In a sauce-pan with a little oil bring it to medium high heat and cook the cabbages for 2 min on each side until nice and golden on the last turn place the butter in as the butter starts to melt spoon it over the cabbages while tilting the pan keep basting the cabbage with the butter until the butter has turned golden brown.
Take the cabbages out of the pan and set aside to rest.
To Plate – spoon a generous helping of the sauce on the plate, top it with the skewers, sprinkle on the chestnut gremolata and spoon over a lovely amount of the brown butter left in the pan.