Bouquet of Vegetables with Parsnip Mousseline: Chef’s Recipe

Ingredients

• 4 medium-sized carrots
• 4 small zucchinis
• 1 head of broccoli
• 1 head of cauliflower
• 3 parsnips
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• Salt and pepper to taste

Instructions

Step 1: Prepare the Vegetables

1. Wash all the vegetables thoroughly and pat them dry.
2. Peel the carrots and cut them into thin slices.
3. Trim the zucchinis and cut them into thin rounds.
4. Cut the broccoli and cauliflower into small florets.
5. Blanch all the vegetables in boiling salted water separately (yes, separately until they are tender-crisp) and place them in a bowl of ice water to stop the cooking process.

Step 2: Prepare the Parsnip Mousseline

1. Peel and dice the parsnips into small pieces.
2. Cook them in salted boiling water for about 10-15 minutes or until they are fully cooked and soft.
3. Once the parsnips are fully cooked, drain the water and transfer them into a food processor.
4. Add unsalted butter, heavy cream, salt, and pepper to the food processor and blend it until the mixture becomes smooth and creamy.

Step 3: Assemble the Dish

1. Arrange the blanched vegetables into a bouquet shape on the plate.
2. Using a piping bag, pipe the parsnip mousseline in the center of the vegetables bouquet.
3. Garnish with fresh herbs if desired.

Verdict

This Bouquet of Vegetables with Parsnip Mousseline is a visually stunning and delicious dish that is perfect for a dinner party or a special occasion. The combination of blanched vegetables and parsnip mousseline is simply divine and will leave your guests wanting more.

Serving Suggestions

Serve this Bouquet of Vegetables with Parsnip Mousseline as a side dish with roasted lamb or beef tenderloin. It also goes well with fish dishes such as seared salmon or cod. Enjoy!