Parsnip blinis with pear, blue cheese and walnut topping
The sweetness of the parsnips gives these blinis a lovely flavour, perfectly matched by the blue cheese and crunchy walnuts. Serve at room temperature as a party nibble.
Ingredients
For the blinis
- 125²µ/4½´Ç³ú self-raising flour
- ¼ tsp baking powder
- ½ tsp caster sugar
- pinch salt
- 2 large free-range eggs
- 75ml/2½fl oz milk
- 2 small parsnips, grated
For the topping
- ¼ jar cranberry sauce
- 1 large ripe pear, peeled and very finely diced
- 100g/3½oz blue cheese, coarsely grated
- 25g/1oz walnuts, toasted and chopped
Method
Measure the flour, baking powder, salt and sugar into a mixing bowl. Make a well in the centre and break the eggs into the middle. Whisk, adding the milk to make a smooth batter. Add the parsnips and mix again.
Heat the oil in a frying pan. Add a small teaspoon of the mixture to the pan to make small round blinis. Fry for a few minutes, once bubbles appear turn over and cook on the other side until lightly golden and the blinis are cooked through. Cool a rack while you continue with the remaining mixture.
When ready to serve, Spoon a little cranberry sauce on top of the blinis. Top with pear and walnut pieces and a little cheese.
