season May
difficulty Medium
persons 2 prs.
time 45 min.

Wild parsnip steamed in butter

Ingredients
  • 200g wild parsnip roots
  • 50g butter
  • 50g heavy cream
  • ½ black garlic
  • 20ml white wine
  • 2g thyme
  • 1 egg yolk
  • Cicely leaves
  • 2 tablespoons mixed herbs – sand onion, parsley, chervil, tarragon, or chickweed.
  • Salt
  • Pepper
  • Lemon juice
Equipment
  • Hand blender
Directions
  1. Clean off any dirt from the roots.
  2. Add butter, cream, black garlic, and white wine to a pot, and bring to a boil.
  3. Add the wild parsnips to the pot, and let them cook in the butter mixture, partially covered until they are soft, but still have some crunch. Approximately 30 minutes over medium heat.
  4. Add more butter if parsnip mixture begins to look dry.
  5. Pour approximately 100ml butter in a bowl with the egg yolk. Blend with the hand blender until contents become a smooth sauce.
  6. Chop the mixed herbs finely and add to the butter and egg mixture.
  7. Place roots on a plate and coat with herb sauce. Garnish with cicely.

Thorsten Schmidt

Restaurant Barr

Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

Thorsten Schmidt

Restaurant Barr

Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.

Alternative ingredient for use in Wild parsnip steamed in butter