Hay Roasted Carrots And Parsnip Recipe
Horseradish Foam, Basil Emulsion, Lemon Brittle, Arugula
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Horseradish Foam
Basil Emulsion
Lemon Brittle
Garnish
Method
Preparation of Vegetables
- 1
Roasting Carrots and Parsnips
Preheat the oven to 400°F (200°C). Cut the carrots and parsnips into uniform pieces. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and cover with hay. Roast for 25-30 minutes until tender.
Horseradish Foam
- 2
Prepare the Foam
In a mixing bowl, combine horseradish cream, heavy cream, and lemon juice. Using an immersion blender, blend until light and frothy. Set aside.
Basil Emulsion
- 3
Make the Emulsion
Blend fresh basil leaves, olive oil, garlic, and salt in a blender until smooth. Strain the mixture through a fine sieve to remove solids.
Lemon Brittle
- 4
Prepare the Brittle
In a saucepan, combine sugar, lemon zest, and lemon juice. Cook over medium heat until the mixture turns golden brown. Pour onto a parchment-lined baking sheet and let cool completely before breaking into pieces.
Plating
- 5
Assemble the Dish
On a plate, arrange the roasted carrots and parsnips. Drizzle with basil emulsion, add dollops of horseradish foam, and garnish with lemon brittle and arugula.