Carrot Wellington with ParsnipPurée, Chestnut Cream, Dill Oil,Lemon, Red Mustard Frills,Red Vein Sorrel (V)
AJ Harris (Dish Food & Events)
Served during Monday Lunch and Learn. The Carrot Wellington plate is easily executed. The sauce is room temperature; the hot Wellington rolls are pre-sliced ahead of time and the dill oil is kept in a squeeze bottle. Having the greens washed and ready to go also helps with speedy plating. Reducing the number of components on the plate helps with less labor at events and requires fewer cooks to be staffed for full plated service.
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
YIELD
300 servings
PARSNIP PURÉE INGREDIENTS
750 g parsnip, small dice
125 g EVOO
10 g thyme
6 g salt
3 g black peppercorn
4 g xanthum gum
2 ea bay leaves
10 g garlic
6 g lemon zest
METHOD
1. Peel all parsnips, cut off the stem top, smash garlic and add all ingredients to a Ziploc bag.
2. Fill Cambro with water and set the circulator to 160°F.
3. Using water displacement, dip the Ziploc bag in the water, forcing all air to escape and then seal the bag.
4. Once the circulator reaches temperature, set a timer for 4 hours.
5. Once cooked, remove thyme, bay leaves, and black peppercorn from parsnips.
6. Set aside liquid from the bag and blend a small amount of parsnips and lemon zest in a blender. Using a small rubber spatula, scrape the sides of the blender and emulsify the liquid that was set aside. While the vortex is on high, add 2 g of xanthum gum into the blender.
7. Use a tamis to strain the purée into a bowl, season with salt.
URFA ROASTED RAINBOW CARROTS INGREDIENTS
5 lbs baby rainbow carrots, peeled
250 g EVOO
15 g salt
30 g Urfa
METHOD
1. Preheat the oven to 350°F.
2. Nip the tops and bottoms of the carrots with a knife.
3. In a large mixing bowl, toss the carrots with EVOO, salt, and Urfa.
4. Spread the carrots evenly on a lined sheet tray.
5. Roast in the oven for 25–30 minutes or until fork tender.
CHESTNUT CREAM INGREDIENTS
50 g chestnuts, cooked & blanched
250 g oat milk
50 g shallots, julienned
25 g garlic, sliced
15 g salt
25 g EVOO
METHOD
1. In a medium rondeau, sweat the shallots and garlic. Once the shallots are tender and the garlic is aromatic, add the chestnuts.
2. Toast the chestnuts until they start to turn to mush.
3. Deglaze with oat milk.
4. Season with salt and simmer until the chestnuts are smooth.
5. Process in a food processor and emulsify with EVOO.
MUSHROOM DUXELLE INGREDIENTS
500 g cremini, sliced
400 g baby portobello, sliced
125 g shallots, julienned
35 g garlic, sliced
15 g thyme
20 g salt
50 g EVOO
150 g white wine
METHOD
1. Wash and slice both types of mushrooms. Toss in half the amount of EVOO and roast in the oven with thyme and garlic.
2. In a rondeau, sweat the shallots, then add the roasted mushrooms.
3. Deglaze the sheet tray with white wine. Cook down all the wine and liquid until dry.
4. Remove thyme, place mushrooms into the food processor and pulse until it is a grainy texture.
DILL OIL INGREDIENTS
500 g grapeseed oil
100 g dill
4 g salt
METHOD
1. Blanch dill in boiling water, then shock.
2. Squeeze excess water from dill and chop.
3. Add to blender with grapeseed oil and blend, increasing speed from lowest to highest.
4. Keep blending on high until mixture is warm.
5. Strain through a sieve and force the oil through with a ladle.
6. Pack directly into squeeze bottle.
TO PLATE
1. Slice the rolls into half-inch pieces and lay them on a lined sheet tray. Heat for 10 minutes in a 350°F degree oven. Keep the parsnip purée and dill oil at room temperature.
2. Squeeze a small amount of lemon juice over the mustard frill in a mixing bowl.
3. Spoon a swoosh and a smear of purée on the plate perpendicular to each other. Place two slices of the Wellington down and one slice standing up. In the crevice of the purée, drizzle the dill oil and place the mustard frills. Finish with Maldon Sea Salt
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Happy cooking!