If you're afraid of butter, use cream.This is a recipe that I, admittedly, have been avoiding. A courgette and parsnip boat? What the heck is the point of that? Of course, I have nothing against neither courgettes nor parsnips, but this seemed a little over the top: scooping out the centres of courgettes and then piping hot parsnip purée inside. Hm. This is a recipe that Grigson was trying to introduce us to the 1970s, and it seems very 1970s – very Fanny Craddock. The recipe comes not from her, but from a certain Julia Child. You may have heard of her.
I suppose I have to bring up the subject of a certain blog-cum-bestselling-book-cum-Hollywood-movie called Julie & Julia, created, of course, by Julie Powell. I cannot believe that she stole my idea! What’s more, I cannot believe that she travelled forward in time only to see my blog, steal my format and then travel back in time to start up her own blog, only to rake in shedloads of cash. Despicable behaviour.
That might be a tiny fib. But I remember being well annoyed when I found out that there was already blogs out there doing the same thing as me. And here I was thinking I had an original idea.
Anyways, back to the matter in hand… Grigson does ‘not apologise for including [the recipe]’, but this non-apology is for the fact she has included a recipe from America. She needn’t apologise for that. However, as a straight-forward lady, I am rather surprised that she included it in here. I think perhaps she was actually trying to introduce us to eating courgettes; I remember them being a rather exotic ingredient in our house growing up the in the 1980s, even though they are just baby marrows. She also goes on to complain of so-called ‘fancy touches’, saying that they are usually an excuse for serving bad food, giving such examples as radish roses on salads and cheap buttercream stars upon margarine cakes. Is this recipe any different though? We’ll see…
In case any Northern Americans are a bit confused about this strange thing called the courgette, I am talking about the zucchini of course.
The recipe serves six people, but you can easily increase or decrease the ratios if there is not six to feed.
Begin by selecting six courgettes around six inches long. Top and tail them and cut each one lengthways before scooping out the seeds. Plunge the courgettes into boiling salted water, blanching them for no more than five minutes. It is important not to over-cook them at this point; they’ll just end up all mushy and flaccid, and you don’t want that. Drain the courgettes and place them on a baking tray, brushing them liberally with melted butter. All this can be done ahead of time.
Next, get to work on the parsnips. Peel and chop two pounds of parsnips, boiling them in salted water until they are tender. Place them in a blender along with an ounce and a half of butter and five tablespoons of double cream. Season and then blitz them well, making sure there are no lumps (see below).
Reheat the courgettes in the oven at 220⁰C (400⁰C) for about five minutes. In the meantime, put the puréed parsnips into a piping bag equipped with an appropriate end. I used a star. Take the courgettes out of the oven and pipe the parsnips in an attractive fashion into the courgette boats.
I have to admit it was good fun doing this bit, though that bag was pretty hot! The main problem was that there was a few lumps of parsnip that kept getting stuck in my piping star. Cue parsnip explosions as the pressure built up in the forefront of my bag. I’m surprised no one lost an eye.
The boats await the rest of the dinner...
#311 Courgette and Parsnip Boats. Well I have to say I did like them. The parsnip was rich and creamy, which was set-off well by the blander courgette. I do wonder if just having a ragout of courgettes and some puréed parsnips made separately wouldn’t be simpler, or indeed better. What I really find odd about this receipt is that Jane Grigson singled this one out as a highlight. I’m sure Julia Childs had some better recipes than this one. 6/10.