Parsley root:
12 parsley roots
200 ml vegetable stock
3 g Salt
4 wide strips of orange peel
Root vegetables:
160 g root vegetables from carrot, celeriac, potatoes and leek
1 Macis blossom
40 g butter
5 g Yuzu powder (a small lemon bred in Japan, fairly bitter in taste, close to the taste of a grapefruit)
10 g flat-leaf parsley
Parsley root:
Vacuum all ingredients and cook sous vide in a fusionchef sous vide water bath for 65 minutes at 85 °C. Cool and glaze as required.
Root vegetables:
Cook the vegetables and Macis blossom in the parsley root stock and add the butter. Season to taste with the Yuzu powder and garnish with the chopped flat-leaf parsley.
We thank Matthaes publishers for providing this recipe from the book "Heiko Antoniewicz, Sous-Vide".
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