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  • Parsley root purée with chanterelles and smoked salmon
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    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.
    By Andreas Viestad

    Parsley root purée with chanterelles and smoked salmon

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    Servings: 4

    PREPARATION:

     
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      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 doesn’t 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.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S07 E08 Yesterday’s Food for the Future and tagged , . Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

     
    • 1

      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 doesn’t 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.

    Print Friendly
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