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Ingredients

• 1 pound [450 g] parsnips, peeled, cored, cooked in water or stock until tender, and mashed
• 2 tablespoons [30 mL] flour
• ½ teaspoon [3 mL] baking powder
• ¼ teaspoon [1 mL] garlic powder
• Salt and black pepper to taste
• Pinch of ground mace
• 1 tablespoon [15 mL] unsalted butter, melted
• 1½ cups [360 mL] half-and-half
• 1 slice onion
• 1 garlic clove, bruised
• 1 small carrot, sliced
• 3 peppercorns, cracked
• 2 sprigs of parsley
• 2 sprigs of thyme
• Light roux of 2 tablespoons [30 mL] butter cooked with 2 tablespoons [30 mL] flour
• ½ cup [120 mL] grated Cheshire or cheddar cheese
• ¼ teaspoon [1 mL] dry mustard mixed with 1 tablespoon [15 mL] of sauce to form a slurry
• 1 large egg, beaten
• ½ cup [120 mL] dry breadcrumbs
• Butter or oil, for frying
• 4 strips smoked bacon, diced, fried until crisp, and drained on paper towels
• Chopped watercress, for garnish

Description

Chow