
Ingredients
For 1 recipe
Purple Carrot Cream
For the turnip puree
142g
QimiQ Sauce Base
372g
Parsnips, fresh, peeled
36g
Onion(s), diced
36g
Butter
59g
White wine
18g
White wine vinegar
118g
Vegetable stock
207g
Blue cheese
7g
Salt
1g
Cayenne pepper
To bind
8g
Corn starch
20g
Vegetable stock
Preparation
- For the puree, dlice the turnips and fry in the butter until soft. Do not allow to color.
- Douse with the white wine and vinegar. Reduce and add the vegetable stock and QimiQ Sauce Base.
- Allow to cook until the turnips are tender. Place the mixture in a bowl cutter, add the blue cheese and blend smooth.
- Bring back to the boil, bind with the starch/ vegetable stock mixture and simmer for 3 minutes.
- Season to taste, mix well and chill.
- Assemble and garnish with slices of chiili and beetroot cress.