Serves 4
Ingredients
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
Salt
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
Salt
0.6g xanthan
Garnish
20 g fresh grated common polypody rhizome (polypodium vulgare)
10 g dried red cabbage powder
12 dried petals of syrian hibiscus flower (hibiscus syriacus)
Method
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.
Find out more about Chef Cicioni atabout.me/daniela.cicioni.