4 large parsnips, peeled
200g butter (30g reserved for granola)
1tsp soy sauce
100ml maple syrup (30ml reserved for granola)
Malden sea salt, to taste
1 lemon, juiced
50ml soy sauce
1 pink grapefruit
Splash of water
12 leaves sea aster, washed
Cut the thin end of the parsnips off to about 5cm and place in a Vac Pac bag with small knob of the butter, a teaspoon each of soy sauce and maple syrup and a pinch of Malden sea salt. Seal tightly and cook in a water bath at 90°C for three hours – or gently in a pan of water until tender.
Thinly slice the thick end of the parsnips on a mandolin, drizzle with lemon juice and sea salt to help it break down. Keep in the fridge for between 1-2 hours – until needed.
Cook the eggs in a water bath at 62°C for one hour. Meanwhile, peel one of the grapefruit and pick the individual segments out very gently. Do this over a bowl to catch the juice in.
Dice the parsnip trimmings very small, then sweat in a bit of butter until softened but not coloured. Deglaze with the juice of the grapefruit, a splash of water and blitz until smooth and pass. Season to taste and reserve.
Melt 30g of the butter and once melted, stir into the oats together with the honey and 30ml of maple syrup. Season and bake on a silicon sheet at 160°C for 10-15 minutes, turning regularly, until golden brown. Remove from oven, leave to cool until crisp.
Blanch the sea aster leaves in boiling water for 30 seconds, then drop in iced water immediately. Drain and reserve in the fridge until needed.
To plate: warm the parsnip purée and spoon onto a plate. Gently remove the yolk from the egg white and place onto the purée. Spoon over the baked oat granola and the grapefruit segments. Take the parsnip out of the Vac Pac bag and place on the plate. Add three or four slices of the raw parsnip and then drape over three pieces of sea aster. Serve.
Published by: The Caterer