Portabella Mushroom Ravioli with Parsnip Crème, Brussels Sprouts and Tomato Leaf
During Roman times parsnips were believed to be an aphrodisiac. Today in modern Italy they are fed to pigs that have been particularly bread to make Parma ham.
1 lb parsnips
8 oz Brussels sprouts (roasted)
2 ea garlic clove
1 rosemary sprig
extra virgin olive oil
1 ea shallot
6 oz butter
2 tomatoes, skin reserved
TT salt and pepper
TT fresh rosemary
Peel and dice parsnip, place in a sauce pot with shallot, simmer in milk to cover until tender. Discard shallot and puree the parsnip. Season with salt and pepper and fold in cold butter. Blanch Brussels sprouts for 7 minutes then shock in cold water. Season Brussels sprouts with olive oil, garlic salt and pepper and rosemary. Roast Brussels sprouts at 400 F for 20-30 minutes or until golden brown. For garnish quarter some of the parsnips with the skin on and deep fry until golden. Flash fry tomato skins and season with salt and pepper. Plate hot ravioli accordingly with the sauce and other components.
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