Salsify
- 8 salsifies
- 1 tablespoon flower honey
- 1 knob butter
- Chicken stock
- salt
- poivre
- grapeseed oil
Parsnip Crumble
- 1 large parsnip
- 4 1/4 cups frying oil (1 liter)
- salt
Parsnip Puree
- 1 large parsnip
- milk
- browned butter
- salt
- lemon juice
Candied Kumquat Puree
- 7 ounces kumquats (200 g)
- 4 1/4 ounces sugar (120 g)
- 1 star anise
- juice of 1 lemon
- 2 teaspoons kosher salt
Plating
- 4 fresh kumquats
- 1/3 ounce bottarga (10 g)
- Iranian black lemon powder
- wood sorrel
Instructions
Step 1: Salsify
Wash and peel the salsify. Brown lightly in a skillet or frying pan in grapeseed oil. Add the honey and let caramelize very lightly. Add the chicken broth or stock. Add the butter. Cover with parchment paper (baking parchment) and cook over low heat for 15 minutes, until the salsify becomes tender and the sauce is thick enough to coat a spoon. Set aside.
Step 2: Parsnip Crumble
Peel the parsnip and grate very finely with a Microplane grater. Fry in oil at 350°F (180°C). Place on kitchen paper towels to drain, and season with salt while still hot. Set aside in a dry place.
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