Ginger Infused Carrot and Parnsip Canapés
Ok, apologies for the crappy headline, however if it intrigued you enough for you to read on, I hope it will be worth it!
These canapes were extremely popular at a recent party I held for friends. They were a great welcome treat with a glass of fizz, both warming and refreshing whilst packing a great deal of flavour!
Ingredients for (aprox) 20 Canapes
5 Garlic cloves
2 Inch square nub of ginger
Handful of chives
5 Baby radishes
Sea Salt Flakes
- Heat the oven to high and place parsnips on an oven proof dish, lightly oiled.
- Peel and chop the carrots and boil on high until.
- Place the garlic - still in side it's purple casing into foil and place onto the shelf of your oven.
- Keep checking on the carrots and parsnips,the carrots should be ready in 10 minutes and the parsnips will take between 30-35 minutes to roast. The garlic should be ready at the same time.
- When the carrots are softened, drain the water and mash or blend the carrot until it forms a paste.
- Take the roasted parsnips and chop them into very small pieces and add this into the carrot mash.
- Next, unrwap the garlic cloves from the foil and carefully squeeze the now mushy garlic cloves onto a chopping board and chop finally, add this to the mash
- Finally, grate the ginger nub and also add to the mash mixture. Season with black pepper and sea salt and mix well
- Combine the ingredients well and if you have a blender, give it a quick whizz (this isn't necessary, however it will give a smoother texture and help to release and marry the flavours together).
- Once combined, empty the contents into a container and allow to cool. Once the mixture is room temperature, place grease proof paper directly on top of the mixture and place it in the fridge to allow it to firm up. This will help you to assemble the canape later.
Assembling the Canape
- The canapes shouldn't be prepared too early, I recommend preparing this up to 30 minutes prior to the first guest arriving to ensure the cucumber doesn't wilt or discolour
- Cut the cumber into slices - thick enough so they are easy to pick up, but not too thick that the cucumber is chunky
- Remove the carrot and parsnip mash from the fridge and with teaspoon, place a small amount of the mixture onto each cucumber slice
- Slice the radishes thinly (wafer thin if possible, but be careful), place 1 or 2 slices on top of the canapes and season with black pepper
- For a final flair chop the chives and place 3 strands onto each canape
- Place the canapes on a serving board or plate