Presentation By Food Stylist
By Chef Kellen Crumb
Sous-Vide Parsley Root –
1 bunch Parsley Root
1 tbsp Minus 8 Veget8 Vinegar
1 tsp Butter
Salt to taste
Clean and peel your parsley root. Cut down to a uniform one-bite size. Shape is up to you. Place in your sous-vide bag ensuring everything is
Other Vegetables that go well Together
Charred Leeks –
1 Leek
1 tbsp Oil, sunflower
Salt and Pepper
Clean and peel your leek until it runs clean under water. Slice your leeks into coins no thicker than an inch. Heat up a pan (we chose cast iron) with oil, season your leeks and place your leeks flat side down. The leeks will be cooking through completely on one side when you see the base of the leek starting to blacken, transfer to an oven at 350°F and cook for 5-7 minutes. Remove from pan carefully to ensure the coins stay together and don’t fall apart.
White Asparagus Tips –
Tips from earlier prep.
1 tsp Butter
1 Pinch Crushed coriander seed
Salt
Pre-heat a pan on medium heat and add butter to the pan. Toss Asparagus tips in butter until cooked through. Adjust seasoning and serve.
Roasted YellowFoot Mushrooms –
½ lbs. Yellowfoot Mushrooms
½ Shallot
2 cloves Garlic
1 tsp Butter
1 tsp Oil
Salt & Pepper
Brush mushrooms to ensure there is no more dirt hiding within. Pre-heat a pan over medium heat with oil. Finely chop both shallots and garlic. Add shallots to pan and toss. Add Garlic followed by mushrooms. Saute for 2 minutes and add butter to the pan and continue tossing until cooked through. Adjust seasoning.