Creamed Alexanders Root

Ingredients:

600g alexanders roots, washed clean and scraped
4 shallots, finely chopped
400ml milk
60ml double cream
3 tbsp unsalted butter
3 tbsp plain flour
1 tbsp fresh thyme leaves (or 1/2 tsp dried thyme)
3/4 tsp sea salt
6 black peppercorns
6 whole cloves
ground white pepper and freshly-grated nutmeg, to taste
sea salt, to taste
parsley, to garnish

Method:

Cut the alexanders roots into chunks then Bring a large pan of lightly-salted water to a boil. Add the alexanders roots and cook for about 20 minutes, or until tender. Drain in a colander and set aside.

Combine the milk and cream in a heavy-based pan and bring just to a simmer then set aside to keep warm over low heat. In the meantime, melt the butter in a large heavy-based pan, add the shallots and fry gently for about 6 minutes, or until tender. Stir in the thyme, salt, black peppercorns and cloves and cook, stirring constantly, for 1 minutes. Now scatter the flour over the top and stir into the butter to form a roux. Cook the mixture, stirring constantly, for 2 minutes then gradually whisk in the hot milk until the mixture is smooth.

Bring the mixture to a boil, whisking constantly, then reduce to a simmer and cook, stirring frequently, for 15 minutes. Pour the resultant sauce through a fine-meshed sieve into a large heavy-based pan. Season the sauce to taste with white pepper, nutmeg and salt.

Return the sauce to the heat, bring to a simmer then add the alexanders pieces and mash into the sauce. Continue cooking until the mixture is heated through, turn into a warmed bowl, garnish with parsley and serve.

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