Parsnip with purple potatoes sous vide
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- 1 Parsnip
- 2 Purple Kongo Potatoes
- Edible flowers
- 500g Dill
- 2 Egg yolks
- 1 Knob butter
- 2 tsp White wine vinegar
- 2 tsp Pomegranate reduction
- 2 Stems of fresh thyme
- Olive Oil
- Black sea salt
- Seas salt
- Peel the parsnip and cut in half - then remove the inner core with a peeler so you get a nice funnel season it with good quality salt prepare a vacuum bag with thyme and olive oil. Put the parsnip in the back and seal off.
- Sliced Potatoes: Peel the potatoes and slice them in thin layers put the slices in to a sous vide bag with olive oil some salt and thyme and seal off.
- Peel the potatoes and cut it roughly put in to a sous vide bag with lots olive oil some black salt and seal off.
- Heat the Sous vide to 80C (176F) and drop all 3 bags the water bath for 1,5 hours.
- Drop the dill in to a boiling water pot and blanched for 3 - 5 min and then straight in to a iced water bath. Put the dill in to a blender and fill up with around 250 - 300 ml of olive oil to create dill infused oil and blend it to a nice liquid. Sieve this mix through a muslin cloth to extract the oil.
- Mix the egg yolk with the white wine vinegar to create a nice smooth texture and slowly pour the dill oil in to the egg and vinegar mix to make a mayonnaise style sauce.
- Finish off the parsnip half's in a pan-fry with butter to get a nice golden brown color. Wrap the potatoes chips around the parsnip and decorate with the potato mash and black salt. use flowers for decoration and drizzle the pomegranate reduction inside the funnel of the parsnip. And drizzle the dill sauce beside.