Recipes
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Platform: Mac OS
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Platform: Windows
Link: Download the latest version
Price: free
Platform: Mac OS
Link to iTunes Store
Recipes
Parsnip panna cotta with pickled parsnip and roasted pecans
| Category: | Appetizers |  |
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| Description: | For the pickled parsnips, thinly slice the parsnips using a mandolin. Mix all the remaining ingredients with the parsnips, transfer to a vacuum pouch and seal on hard vacuum, then leave in the fridge for at least 1 day before using. Drain the parsnips before serving and use the pickling liquid as a vinaigrette to drizzle over the cress salad, if you like. Prepare the parsnip purée for the panna cotta. Melt the butter in a saucepan and once it is foaming, add the parsnips, with salt and pepper to taste, and sauté over a medium heat for about 8 minutes or until they start to turn golden and are nearly tender. Add 400ml of the milk and continue to cook over a medium heat for 15–20 minutes or until the parsnips are soft, then remove from the heat. Immediately use a hand-held stick blender to purée the mixture to a smooth but thick consistency. Taste and adjust the seasoning, if necessary. To make the panna cotta, measure 200g of the parsnip purée into a small saucepan and then set the rest aside for serving. Soak the gelatine in cold water until it has softened. Add the remaining milk and the cream to the measured parsnip purée, then bring to the boil. Remove the pan from the heat and adjust the seasoning, if necessary. Squeeze the gelatine gently to remove the excess water, then add it to the warm parsnip mixture and stir to dissolve. Stir in the lemon juice to taste. Pour the panna cotta into 4 small ramekins or small plastic pudding basins. Transfer to the fridge and leave to set for at least 6–8 hours. For the parsnip salad, heat the rapeseed oil in a non-stick saucepan over a low heat, add the parsnips with salt and pepper, then cover and sweat for 8–10 minutes or until the parsnips are softened but not coloured, stirring regularly – they will start to lose their shape, but that is fine. Once cooked, add the truffle oil and then leave to cool at room temperature. To serve, gently reheat the reserved parsnip purée until it is tepid, and 
then spoon this onto the serving plates. Turn the panna cotta out by dipping the base of each mould in warm water and then gently shake to release. Place the panna cotta on top of the parsnip purée, then spoon over the parsnip salad and pickled parsnips. Garnish with the dressed cress salad and shave over the roasted pecan nuts using a microplane. Serve immediately. | |
| Zutaten: | Anis (Spice) - 1 pcs Sugar (Spice) - 1 tsp Lemon (Fruits) - 1,2 pcs Butter (Dairy products) - 2 tsp Gelatin (Condiment) - 2 Leave Coriander seed Toasted (Spice) - 1.2 tsp Rapseed oil (Oils) - 25 ml Cider vinegar (Vinegars ) - 100 ml Rapseed oil (Oils) - 100 ml Parsnip (whole) (Vegetables) - 160 g Cream (Dairy products) - 250 ml Parsnip (whole) (Vegetables) - 320 g Milk (Dairy products) - 650 ml |