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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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Dietary
Vegetarian
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By Ruth Hansom
From Saturday Kitchen[row]
Ingredients
For the apple compote
- 2 green apples, peeled and julienned
- 1½ tbsp cider vinegar
- 1½ tsp caster sugar
- ½ tsp fresh grated horseradish
- salt
For the pickles
- 50g/1¾oz caster sugar
- 50ml/2fl oz cider vinegar
- 1 garlic clove, thinly sliced
- 1 thyme sprig
- 80g/2¾oz wild mushrooms, cut into 2cm/¾in pieces
- ¼ parsnip, peeled, cut into 2mm thick slices and then trimmed into 1.5cm/¾in discs
For the parsnip crisps
- 100ml/3½fl oz vegetable oil
- 1 parsnip, peeled and very finely sliced with a mandolin
- ¼ tsp salt, or to taste
For the cauliflower mousse
- 1½ tbsp rapeseed oil
- 1½ cauliflower heads, broken into florets and finely chopped
- 20g/¾oz butter
- 300ml/10fl oz almond milk
- salt
To serve
- 6 red chicory leaves
- 4 white chicory leaves
- 2 tsp smoked rapeseed oil
- 1 tbsp butter
- 8 romanesco florets
- 1 apple, cut into 10 batons
- 2 tsp nutritional yeast flakes, lightly toasted
- tarragon leaves and chervil sprigs, deep-fried
Method
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To make the apple compote, place the apple, vinegar, sugar and horseradish into a small saucepan over a low heat. Cook for 5–10 minutes until the apple is slightly broken down. The apple should be soft but still hold its shape. Season with salt, cover and chill until ready to use.
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To make the pickles, place the sugar, vinegar and 50ml/2fl oz water in a saucepan and bring to the boil. Add the garlic and thyme. Place the mushroom and parsnip in another saucepan and pour the hot liquid over the top. Leave to cool with a lid on. Once cool, remove the pickled mushroom and parsnip from the liquid.
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To make the parsnip crisps, heat the oil to 150C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the parsnip until golden and crisp. Drain on kitchen paper. Season with the salt and leave to cool.
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To make the cauliflower mousse, heat the oil in a large frying pan and gently fry the cauliflower for 5 minutes, or until soft. Add the butter and cook until the cauliflower is just coloured. Pour in the almond milk and simmer for a further 10 minutes. Blitz in a blender or food processor until the consistency is similar to double cream. Season with salt.
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To serve, dress the chicory leaves in the smoked rapeseed oil. Heat the butter in a frying pan and cook the romanesco florets until tender. Spoon the cauliflower mousse onto warmed plates and top with the apple compote, pickles, parsnip crisps, chicory leaves, romanesco florets and apple batons. Sprinkle with the yeast flakes, tarragon and chervil and serve immediately.