Devilled Kidneys on Parsnip Puree
| Yield: | 1 servings |
| Categories: |
| 8 | Lambs kidneys | |
| 30 | g | Butter |
| 3 | ts | Grain mustard |
| 2 | ts | Tomato puree |
| 1 | ts | Soy sauce |
| 2 | ts | Worcestershire sauce |
| 2 | tb | Red wine |
| 1 | tb | Red wine vinegar |
| Salt and freshly ground black pepper | ||
| 1 | tb | Freshly chopped parsley/chives to garnish |
| PARSNIP PUREE | ||
| 250 | g | Potatoes; peeled and cut into |
| ; pieces | ||
| 750 | g | Parsnips; peeled and cut into |
| ; pieces | ||
| Salt to taste | ||
| 55 | g | Unsalted butter |
| Grated fresh nutmeg | ||
| 3 | tb | Double cream |
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