Honey-Glazed Salsify, Parsnip Crumble, Masbachet Kumquat

2
Ingredients (4 people)

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

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.

Step 3: Parsnip Puree

Peel the parsnip and cut into small pieces. Cook in a saucepan with enough milk to cover the pieces. Once tender, blend to a puree in a blender with a tablespoon of browned butter. Season with salt and a little lemon juice. Set aside.

Step 4: Candied Kumquat Puree

Put the kumquats into a saucepan and cover with cold water. Bring to a boil. Drain and shock under cold running water. Put the blanched kumquats in a saucepan with the sugar, salt, and star anise. Cover halfway with cold water. Bring to a simmer for cook for 45 minutes on very low heat. Add a little water if necessary.

Blend to a puree in a blender, adding cooking syrup until smooth. Finish with the lemon juice. Set aside in the refrigerator.

Step 5: Plating

Cut the salsify into thick slices and glaze with the sauce. Season with salt to taste, and arrange the pieces tastefully on a plate. Add a tablespoon of parsnip puree. Grate the bottarga over the top. Arrange kumquat slices on the plate, sprinkle with wood sorrel, and add a pinch of Iranian black lime powder. Serve.