Chanterelles & Parsnip Recipe
parsnip puree / parsnip chips / confit chanterelle / sage / nutmeg
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Ingredients
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Parsnip Puree
Parsnip Chips
Confit Chanterelles
Method
Parsnip Puree
- 1
Prepare Parsnips
Peel the parsnips and cut them into small chunks.
- 2
Cook Parsnips
In a medium saucepan, add the chopped parsnips and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- 3
Blend Puree
Drain the parsnips and return them to the saucepan. Add butter, heavy cream, salt, and nutmeg. Use an immersion blender or a regular blender to puree until smooth. Adjust seasoning to taste.
Parsnip Chips
- 4
Prepare Parsnip
Using a mandoline or a sharp knife, slice the large parsnip into thin rounds.
- 5
Fry Chips
Heat olive oil in a frying pan over medium heat. Add the parsnip slices in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels, then sprinkle with salt.
Confit Chanterelles
- 6
Prepare Chanterelles
Clean the chanterelle mushrooms by gently brushing off any dirt. Do not rinse them in water, as they can become soggy.
- 7
Confit the Mushrooms
In a small saucepan, combine the chanterelles, olive oil, garlic cloves, sage leaves, and salt. Heat over low heat and simmer gently for about 30 minutes, until the mushrooms are tender and infused with flavor.
- 8
Cool and Store
Remove from heat and let the confit cool to room temperature. Store in a jar and cover with oil if not used immediately.
