Ingredients
Tomato vinegar stock
65g banana shallots, peeled and coarsely diced
3g coriander seeds
1 bay leaf
6g peppercorns, black
3g juniper berries
130ml balsamic vinegar
500ml tomato water
Cornelian cherry leather
175g cherry pulp
1.8g pectin NH
3.5g granulated sugar
0.15g citric acid
Trumpet chanterelle-parsnip cream
65g shallots, coarsely diced
7g garlic, peeled
135g trumpet chanterelle (scraps)
20ml vegetable oil
220g parsnips (scraps)
50g butter
70ml beef soup
Salt
Cornelian cherry-baharat mayonnaise
100ml apple juice
37g egg yolk
110g cornelian cherry pulp
2.5g salt
1.3g Baharat
25ml reduced apple juice
125ml vegetable oil
62g crème fraiche
Pickled parsnip hearts
2 parsnips
Parsnip hearts
Tomato vinegar stock
1 pinch of Carpathian salt
Crunchy parsnips
Parsnips, peeled
Vegetable oil for frying
Baked parsnip
Parsnip flesh (outer layer)
Nut butter for brushing
Glazed chicory
40g chicory
6ml chilli oil
8ml tarragon oil
6.5g salt
17g granulated sugar
65ml tomato vinegar stock
Marinated chicory
Chicory tips
Salt
Balsamic vinegar
Chanterelles & cornelian cherries
French tarragon
30 trumpet chanterelles
Carpathian salt
Method
Tomato vinegar stock
Lightly fry the shallots in vegetable oil, add spices and cook briefly. Deglaze with balsamic vinegar and let reduce on low heat to about 100ml. Pour in tomato water and simmer for 45 minutes. Strain through a Belgian sieve and fill into screw-cap glasses until use.
Cornelian cherry leather
Heat, puree and strain the cornelian cherry pulp. Add pectin, citric acid and sugar and bring to a boil. Thinly spread on baking mats and parch at 45C for about 2.5-3.5 hours. Cut into root-like wedges and store airtight and dry until use.
Trumpet chanterelle-parsnip cream
Sweat the shallots in vegetable oil, then add garlic, chanterelles and parsnips. Add butter and cook over low heat until soft. Pour in beef stock and let reduce completely. Finely puree, pour into cups and refrigerate. Season to taste with salt.
Cornelian cherry-baharat mayonnaise
Reduce apple juice to 25ml. Whip together egg yolk, cornelian cherry pulp, salt, baharat and apple juice. Pour the oil slowly into the yolk mass (emulsify). Gently stir crème Fraiche into the finished mayonnaise. Finally, fill in cups, label and refrigerate.
Pickled parsnip hearts
Make two adjacent lengthways cuts into the fresh parsnip, then cut out a 1cm-wide wedge reaching into the heart. Following this the parsnip heart can be taken out through the wedge. Keep the outer parsnip flesh for the baked parsnip. Boil the parsnip hearts in salt water until soft, then vacuum seal with the warmed up tomato vinegar stock. Cook in water bath at 65C for 60-90 minutes. Keep vacuumed and cool until use. Before serving, warm up in the stock, then season with Carpathian salt.
Crunchy parsnips
Using a food slicer, cut the parsnip into 0.5mm strips. Heat the vegetable oil to 170C and fry the parsnip strips until crispy. Then let fat drip off thoroughly. The strips should curl as little as possible during frying. Keep dry until use.
Baked parsnip
Steam parsnip flesh at 95C for 10 minutes until soft. Then spread with nut butter and bake in the oven at 180C for 3 minutes.
Glazed chicory
Cut chicory in 5mm wide and 10cm long strips. Cut the strips from the white part of the chicory. Place the tips of the raw marinated chicory aside. Briefly sauté the chicory strips in chilli oil and tarragon oil. Add salt and sugar and let caramelise slightly. Deglaze and thicken with the tomato vinegar stock. Finally, fill in cups and store in a cool place.
Marinated chicory
Marinate everything together.
Chanterelles & cornelian cherries
To re-assemble the parsnip, fill the parsnip heart with the glazed chicory and trumpet chanterelle-parsnip cream. Arrange with cornelian cherry leather, parsnip puree and crispy parsnips to a root-like shape. Garnish with marinated chicory. Briefly steam mushrooms, season with salt and sprinkle with tarragon. Serve the mayonnaise separately.
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