This dish is the essence of autumn on a plate, celebrating the richness of flavors straight from the earth. Sweet, slightly caramelized root vegetables, glazed in honey and aromatic thyme, create the perfect contrast with the velvety, subtly nutty parsnip purée. An extraordinary element is the crunchy, toasted buckwheat, which adds a surprising texture and deep, roasted aroma. The dish is not only delicious but also beautifully presented on the plate, combining rustic elegance with a modern approach to vegetarian cuisine. It can be served as an exquisite side to roasted meats, fish, or as a full, hearty main dish that will satisfy even the most discerning palates.
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Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Prepare a large baking tray and line it with baking paper. The paper will prevent the vegetables from sticking, and the tray will be easier to clean.
Thoroughly wash and peel the carrots, parsley root, and sweet potato. Use a vegetable peeler to remove the thin layer of skin. Then cut all the vegetables into equal pieces, for example, into sticks about 6-7 cm long and 1.5 cm thick. Equal pieces will ensure that all the vegetables roast at the same time.
In a large bowl, prepare the glaze. Pour in the olive oil and liquid honey. Strip the leaves from the sprigs of fresh thyme (the easiest way to do this is by sliding your fingers down the sprig, against the grain) and add them to the bowl. Add coarse salt and freshly ground black pepper. Whisk everything together vigorously with a small whisk or fork until the ingredients combine into a uniform emulsion.
Transfer the chopped vegetables to a bowl with the glaze. Using a large spoon or clean hands, mix everything thoroughly so that each piece of vegetable is evenly coated with the aromatic mixture. This is a key moment for flavor, so take your time.
Spread the prepared vegetables on a baking sheet lined with parchment paper. It is very important to arrange them in a single layer, without overlapping. If the vegetables are packed too tightly, they will start to steam instead of roast and will not achieve the desired caramelized crust.
Place the tray in the preheated oven and bake for 35-40 minutes. Halfway through the baking time (after about 20 minutes), remove the tray and gently stir the vegetables with a spatula to ensure they brown evenly on all sides. The vegetables are ready when a fork goes in easily, and their edges are nicely browned and caramelized.
While the vegetables are baking, prepare the purée. Wash and peel the parsnip and potato. Cut them into small, even cubes (about 1-2 cm). Smaller pieces will cook faster and more evenly.
Place the chopped parsnip and potato in a medium-sized pot. Cover with cold water so that it completely covers the vegetables. Add a flat teaspoon of salt. Bring to a boil, then reduce the heat and cook covered for about 15-20 minutes, until the vegetables are very soft. Check with a fork - it should go in without any resistance.
When the vegetables are soft, carefully drain them in a colander, removing all the water. Then transfer them back to the hot, dry pot and place it over low heat for about 1 minute to evaporate any remaining moisture. This is the key to achieving a thick, not watery purée. Remove the pot from the heat.
Add butter to the steamed vegetables and mash them thoroughly with a potato masher. Meanwhile, heat the milk in a small saucepan (do not bring to a boil). Gradually, in a thin stream, pour the warm milk into the vegetables, constantly stirring or beating with the masher until you achieve a smooth, creamy consistency. Finally, season with freshly grated nutmeg and salt to taste.
In a small, dry skillet, heat 1 tablespoon of canola oil over medium heat. Add the dry buckwheat groats and toast, stirring frequently with a wooden spoon, for about 3-5 minutes. The grains will start to smell fragrant, pop slightly, and become golden-brown and crunchy. Transfer the toasted groats to a plate lined with paper towels to drain excess fat.
It's time to serve. On each plate, spread a generous portion (2-3 tablespoons) of warm parsnip purée, creating a fancy 'splotch' or a swipe with the back of a spoon. Artfully arrange a few pieces of roasted, glazed vegetables on the purée. Generously sprinkle everything with crispy buckwheat.
If you are using toppings, this is the moment. Sprinkle the dish with coarsely chopped, toasted walnuts for added crunch. Crumble pieces of creamy goat cheese on top, which will wonderfully balance the sweetness of the dish. Serve immediately while all the elements are warm and crispy.
Parsnip was one of the main sources of sugar in Europe before the widespread use of sugar cane and sugar beets. In ancient Rome, it was valued just as much as potatoes are today, and it was believed to be an aphrodisiac.
The dish tastes best served immediately after preparation, when the vegetables are hot and the grains are super crispy. To serve it even more elegantly, you can drizzle the whole dish with a bit of high-quality olive oil or walnut oil. It pairs wonderfully with a glass of dry white wine, such as Chardonnay.
If there are leftovers, store the purée and roasted vegetables separately in airtight containers in the fridge for up to 3 days. Keep the crispy grains in a jar at room temperature. It's best to reheat the vegetables in the oven (180°C for 10-15 minutes) to regain some of their crispiness. Heat the purée in a saucepan over low heat, adding a little milk or butter.
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