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Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)

Madarch a Phannas o’r Badell gyda Chrwst Garlleg a Phersli (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust) is a traditional Cymric (Welsh) recipe for a classic vegetarian dish of pan fried parsnips, mushrooms and cabbage served with a hazelnut, garlic and parsley crust. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust (Madarch a Phannas o’r Badell gyda Chrwst Garlleg a Phersli).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Wild Food Vegetarian Recipes Herb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit Cymreig cyfoes, sy’n cyfuno pannas a madarch wedi’u ffrio a’u gweini gyda chrystyn lemwn, cnau cyll, garlleg a phersli. Gellir ei weini fel cwrs cychwynnol llysieuol neu fel cyfeiliant i brif bryd. Gellir hyd yn oed ei goginio y tu allan ar farbeciw a'i weini i gyd-fynd â seigiau barbeciw.

Cynhwysion:

4 panasen, wedi’u plicio a’u torri’n ddarnau 2cm o faint
2 llwy fwrdd o olew had rêp
100g o fadarch shiitake
100g o wystrys y coed
¼ o fresych crych (savoy)
1 ewin o garlleg
1 llwy fwrdd o deim ffres
1 llwy fwrdd o finegr seidr
Halen Môr a phupur du

Ar Gyfer y Crwst:
1 llwy fwrdd o olew olewydd
40g o gnau cyll wedi’u tostio a’u haneru
Croen 1 lemwn
2 ewin o garlleg, wedi’u torri’n fân
2 lwy fwrdd o bersli wedi’i dorri

Dull:

Berwch y pannas am 10 munud mewn dŵr hallt. Draeniwch nhw a’u rhoi ar un ochr. I wneud y crwst, cyfunwch yr holl gynhwysion mewn powlen. Cynheswch yr olew mewn padell fawr a ffrio’r pannas tan y byddan nhw wedi brownio. Ychwanegwch y garlleg, wedi’i dorri’n fân, y madarch a’r teim, a’u ffrio am 2 funud cyn ychwanegu’r bresych. Rhowch gaead ar y badell a choginio’r cyfan am 5 munud tan y bydd y bresych wedi meddalu. Tynnwch y badell oddi ar y gwres ac ychwanegu’r finegr seidr a halen a phupur i roi blas. I weini, taenwch y crwst persli a’r cnau cyll dros y llysiau.

English Translation

This is a modern Welsh recipe, combining fried parsnips and mushrooms and serving with a lemon, hazelnut, garlic and parsley crust. This can be served as a vegetarian starter or as an accompaniment to a main dish. It can even be cooked outside on a barbecue and served to accompany barbecued dishes.

Ingredients:

225g (8 oz) butter
335g (12 oz) wholemeal flour
115g (4 oz) rice flour
225g (8 oz) sugar

Method:

Boil the parsnips for 10 minutes in salted water. Drain them and put to one side.

To make the crust, combine all the ingredients in a bowl.

Heat the oil in a large pan and fry the parsnips until they have browned.

Add the finely-chopped garlic, mushrooms and thyme, and fry for 2 minutes before adding the cabbage. Put a lid on the pan and cook everything for 5 minutes until the cabbage has softened. Remove the pan from the heat and add the cider vinegar and salt and pepper to taste.

To serve, spread the parsley and hazelnut crust over the vegetables.