Ingredients

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4

• 1 leek, finely diced
• 1 stick celery, finely diced
• 12 cloves garlic, minced
• 2 bay leaves
• 100g unsalted butter
• ¼ cup white wine
• ½ cup cream
• sea salt flakes and freshly-ground black pepper
• 2 large potatoes, peeled and diced
• 500ml chicken stock
• 24 medium green prawns, peeled
• ½ bunch parsley, finely chopped
• ½ bunch dill, finely chopped
• 2 large parsnips, peeled and chopped
• 1 Tbsp extra virgin olive oil
• baby leaves, to serve 

GARLIC PRAWN HOTPOT WITH GRILLED PARSNIP MASH

Directions:

1. Preheat oven to 180°C. Sauté the leek, celery, garlic and bay leaves in butter in a medium saucepan over a moderate heat for 10 minutes, until very soft. Add the wine and simmer briefly, then pour in the cream, bring to the boil and remove from the heat. Discard the bay leaves, then purée until smooth. Season with salt.

2. Meanwhile, poach the potatoes in chicken stock until tender, then drain and combine gently with the prawns, leek mixture and herbs. Spoon into four individual baking dishes.

3. Steam the parsnips until tender then purée with the olive oil and season with salt. Pipe onto the prawn dishes, then bake for 25 minutes, until the parsnip mixture is golden and the prawns filling is bubbling. Serve with baby leaves.

Fast Ed’ Halmagyi is one of Australia’s best-loved TV chefs and food authors, entertaining and informing Australians with achievable, time-conscious, family-friendly cooking. For nearly fifteen years Ed has appeared on and hosted a variety of television programs and on radio, and has been published in newspapers, magazines and books. Best-known as the cooking presenter on Network 7’s Logie-winning ‘Better Homes and Gardens’, he transforms elegant restaurant cuisine into recipes that anyone can prepare at home. Ed’s motto is simple, ‘when you do less, the ingredients can do more!’.

Instagram: @fastedmedia