Honey-Glazed Salsify, Parsnip Crumble, Masbachet Kumquat


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Ingredients (4 people)


  • 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


  • 4 fresh kumquats
  • 1/3 ounce bottarga (10 g)
  • Iranian black lemon powder
  • wood sorrel


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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