The Instructor: Chef Cole KraftThe School: Le Cordon Bleu College of Culinary ArtsThe Dish: Parsnip and Fennel Puree with sautéed Kale
Ingredients for Parsnips and Fennel Puree:
8 ea. parsnips2 ea. fennel bulbs, hearts removed, stalks removed3 oz. of heavy cream6 Tbs. of butter1 pinch of nutmeg1 pinch of white peppersalt, to taste
Ingredients for sautéed Kale:
2 bunches of kale, cleaned and sliced into 1/4" ribbons2 Tbs of butter1/4 ea. onion, finely diced2 garlic cloves, minced2 Tbs. of apple cider vinegarsalt, to tastewhite pepper, to taste
Method of Preparation:
-Begin by peeling the parsnips. Then, cut them in small and equal pieces.
-Next, chop some fennel.
-Then, cook the parsnips and fennel in a pot of boiling water. It will take about 15 minutes. Strain out the water and puree them together using a food processor.
-Now, prepare the cream over low heat. In a hot pan, combine heavy cream with butter, nutmeg, white pepper and salt.
-Pour the cream over the pureed parsnips and fennel and mix it all together.
-Lastly, make a side of kale. In a hot pan, melt butter and sauté onion, garlic and kale. Mix it all together. Then, pour in apple cider vinegar. Season with a pinch of salt and white pepper.
To plate:
Begin with the parsnip and fennel puree. Then, serve your favorite meat and finish with a side of the sautéed kale.
Serves: 6
Le Cordon Bleu College of Culinary Arts3221 Enterprise WayMiramar, FL 33025954-628-4400
Class Information:1-888-569-3222www.chefs.edu/Miami