If you do not use all of the chorizo-flavoured oil on the salad, keep it covered in the fridge and use it for frying cooked potatoes or roasting vegetables at a later time. The chilled oil will keep perfectly chilled for several weeks.
This flavoursome purée of the inexpensive root couldn't be simpler and is delicious as an accompanying vegetable with lamb, pork or duck. Don't forget to save some of the cooking water for adding to the purée. The purée can be prepared ahead of time and reheated later, in which case a little more of the cooking water can be added if necessary, but do not add the olive oil and Parmesan until the very last minute.
Serve each tart with cream on top and the sauce on the side.
Allow to cool slightly before serving.
Great for when you're entertaining.