Parsley Root Purée with Chanterelles and Smoked Salmon
Parsley roots are like parsnips with a good upbringing, they have mysterious and delicious spicy note to them. If you can’t find them where you live, you can substitute parsnips and celeriac.
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
4 parsley roots (or parsnip, celeriac), peeled and chopped in 1-inch dice
One medium potato, peeled and chopped in 1-inch dice
1 cup (a little more than 2 deciliter) chicken stock (or other light stock)
½ cup (a little more than 1 deciliter) milk
20 small chanterelles
½ tbs. butter
Salt and freshly ground black pepper
2 oz. (or 50 grams) smoked salmon, thinly sliced
PREPARATION:
In a medium pot, combine parsley root, potato and stock. Bring to a boil and simmer for 15 minutes, or until tender. Make sure the pot doesnât boil dry. Add milk and puree. Meanwhile, in a dry hot skillet, add the chanterelles. Fry until they dry up and start to brown, then add butter, salt and pepper. Let fry for 2 more minutes. Arrange puree on plate, garnish with chanterelles and slices of salmon.