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Mashed parsnips with butter
Ingredients: parsnips and butter.
Directions: shave the skin of each parsnip, and then slice into small pieces. Cover with water in a saucepan and boil until soft. Drain the water and place in a strong bowl. Use a fork or potato masher and smash the parsnips to desired consistency, adding butter (and milk if you like) to taste. Serve with plenty of butter.
Cranachan
Ingredients (for four servings): 1 cup oats, 3 tablespoons honey, 1 cup heavy cream, ¼ cup soft goat cheese, 4 oz. stout beer, 6 ounces raspberries.
Directions: Combine the oats and 2 tablespoons of honey in an oven proof bowl and heat in the oven, to toast the oats. Every couple of minutes, take it out and stir together so the honey and oats mix well. Toast until oats are desired toastiness (I like mine quite toasty and done).
Whip the heavy cream and honey with a mixer until it starts to peak slightly. Add in the goat cheese a bit at a time until it is mixed well. (Note: goat cheese can be strong for some people, and I have also made this using fat free cream cheese and it was still very good.) Mix in the stout beer until everything is blended. You can of course use as much or little stout as you want for flavor; I like using 4 ounces as it gives enough deep roasted grain flavor without being overwhelming and leaves me several ounces to drink as I cook. The original recipe called for using 2 tablespoons of Scotch whisky. I have used Scotch, Irish whiskey, mead, stout, and no alcohol at all, and each was good in its own way.
Layer a wine glass or similar with the ingredients, starting with a layer of raspberries, then a layer of cream, then a sprinkle layer of oats. Do this twice for each glass, for a total of six layers. I have also used a mixture of berries (raspberries, blueberries, blackberries, and strawberries) and it turned out well each time, so use whatever berries you enjoy best.
While this is good fresh and warm, I find it even better if it’s chilled for a few hours before serving.