Salt Baked Parsnips With Golden Beetroot And Jersey Milk Curd Cheese

Ingredients

• 1 litre raw full-fat Jersey milk (or use pasteurised Jersey milk, if raw is not available)
• 75 ml lemon juice
• 1½ teaspoons table salt
• 100 ml extra virgin olive oil
• 1 teaspoon chopped fresh thyme leaves
• 1 kg golden beetroot (medium size is best)
• 1 clove garlic, peeled and left whole but slightly crushed
• 2 sprigs of fresh thyme
• 2 tablespoons rapeseed oil
• sea salt and freshly cracked black pepper
• 400 g plain flour, plus extra for dusting
• 400 g table salt
• 180 g egg whites (approximately 6 egg whites)
• 150 ml cold water (you might need a bit more to form an easy-to-use dough)
• 24 Piccolo (baby) parsnips, washed, skin left on
• 2 sprigs of fresh thyme
• 100 ml cider vinegar
• 100 g caster sugar
• ¼ teaspoon coriander seeds
• 2 large parsnips, peeled and sliced very thinly using a mandoline (about 1–2mm-thick slices)
• 1 tablespoon rapeseed oil
• 150 g trompette de la mort mushrooms, cleaned and sliced
• micro watercress
• 8 roasted pecan nut halves

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