John Myers
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Parsnip Puree with Pepper Steaks and Black Salsify
The perfect parsnip puree with pepper steaks and black salsify recipe with a picture and simple step-by-step instructions.
Parsnip puree
- 300 g Parsnips
- 4 Potatoes
- 0,5 cups Sour cream
- 3 tbsp Ice cold butter
- Freshly grated nutmeg
- Salt
- Pepper from the grinder
- 150 ml Milk
pepper steak
- 4 Pork neck steaks a 150g
- 3 tbsp Garlic oil from my KB
- 2 Branches Rosemary
- 1 tsp Colorful peppercorns
- 1 tsp Sea-Salt
- 1 pinch Sugar
- 2 Garlic cloves
- 1 tsp Dried wild garlic leaves
Salsify
- 400 g Black salsify preserve
- 3 tbsp Butter
- 4 tbsp Breadcrumbs
- Salt
- Pepper from the grinder
Parsnip puree
- Peel the potatoes and roughly dice them together with the parsnips – cook them until soft in lightly salted water and drain.
- Add sour cream, butter and milk and mash all of them to a creamy mass. Season with salt, pepper and nutmeg.
pepper steak
- Put the peppercorns, garlic cloves (peeled), salt, sugar and oil in a mortar and crush them.
- Add wild garlic and marinate the steaks with it – vacuum pull together with rosemary sprigs and leave to stand overnight.
- Then heat a pan and fry the steaks for 1-2 minutes on each side.
Salsify
- Put the black roots in a saucepan and bring to the boil. Meanwhile brown the butter and add to the roots. Mix in breadcrumbs and season with salt and pepper.
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