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Lamb's lettuce with parsnip and pumpkin seed dressing à la Gabi

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Ingredients for 4 servings:

  • 150 g lamb’s lettuce, ready to cook
  • 2 tbsp lemon juice
  • 2 tsp apple syrup
  • ½ orange(s), untreated, juice and zest
  • 1 tsp mustard, medium hot
  • Salt and pepper, black from the mill
  • 4 tbsp pumpkin seed oil
  • 250 g parsnip(s), peeled, cut into 1 cm cubes
  • 2 tbsp rapeseed oil
  • 4 tbsp pumpkin seeds, roasted without fat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Combine the lemon juice, apple syrup, orange zest, mustard, salt, and pepper, then gradually whisk in the pumpkin seed oil. Pour the rapeseed oil into a pan and fry the parsnips over medium heat, stirring occasionally, for about 8 minutes until al dente. Deglaze with orange juice and season with salt and pepper. Divide the lamb’s lettuce among 4 plates, arrange the parsnips on top, sprinkle with pumpkin seeds, and drizzle with the dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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