Serves 4


Chia seed leaves

90ml red cabbage extract

14g chia seeds


Parsnip with chamomile

600g parsnip cut into 12 cylinders of 3 cm x 2,5 cm

30ml extravirgin olive oil

40ml agave syrup

40ml water

20+50 chamomile flowers



Parsnip cream with anise

250g parsnip

75 + 20 water

15ml extra-virgin olive oil

15ml agave syrup

13g soaked cashews

10+10 chamomile flowers

20 anise seeds

3 drops lemon juice

1 lemon zest

1 pinch salt

1 pinch dried hot pepper powder


Black garlic pearls

40g black garlic (fermented garlic)

100ml water

1.5g agar agar powder

300g corn oil


Red cabbage sauce

50ml red cabbage extract

5ml agave syrup


0.6g xanthan



20 g fresh grated common polypody rhizome (polypodium vulgare)

10 g dried red cabbage powder

12 dried petals of syrian hibiscus flower (hibiscus syriacus)



Chia seed leaves

Soak chia seeds in red cabbage extract for 1 hour. Spread the dough onto dehydrator sheets and let it dry for about 8 hours at 45°C. Cut 12 circles of 3.5 cm diameter.


Parsnip with chamomile

Prepare an emulsion with oil, agave syrup, water, 20 chamomile flowers and salt. Brush parsnip cylinders with the emulsion. Cook them at 180°C for about 60 minutes. Cover each one with chamomile flowers and put aside.


Parsnip cream with anise

Peel the parsnip and cut in half lengthwise.

Prepare an emulsion with oil, agave syrup, 10 chamomile flowers, salt and 20 ml water.

Brush the parsnip and cook in the oven at 180°C for 50 minutes. Cut in pieces and whisk with 75 ml water, cashews, 10 chamomile flowers, anise seeds, lemon, salt and hot pepper. Pour the cream in a sac a poche and put aside.


Black garlic pearls

Pour the oil in a container and set in the freezer for about 1 hour.

Mix garlic and water together, add agar agar powder and bring to the boil, cook for about 3 minutes stirring constantly. Let the puree stand for 3-4 minutes. Transfer it in a syringe and release small droplets into the oil, leave them for 2 minutes.


Red cabbage sauce

Mix the ingredients and put aside.


To serve

Trace some thin strips of red cabbage sauce on the plate, arrange 3 parsnip cylinders and put on the top of each one a chia seed leaf. Arrange 3 clumps of cream and put on the top of each one some black garlic pearls and one dried petal of syrian hibiscus. End with a pinch of dried red cabbage powder and minced polypody rhizome.


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