Honey-Glazed Salsify, Parsnip Crumble, Masbachet Kumquat

Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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.

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests