Workshop Improvisations and Parsnip Veloute!
Thanks to all participants for some fantastic cooking classes this weekend.
“The workshop was fun, and a total revelation.”
Below, a menu created “on the fly,” using a set of singularly-prepared, versatile ingredients, a result of each participant taking two minutes to create something entirely new. As promised, the “2 minutes” recipe for Parsnip Veloute follows.
Garlic and Kale Potage
Potato Aioli Salad
Autumn Soup of Chicken, Red Kuri Squash, Za’atar
Pulled Pork over Polenta, Cumin Vinaigrette
Freekeh, onion jam
Arugula and Apples, with Cumin Vinaigrette
Ricotta Custard, Coriander Braised Leeks
Poached Garlic and Shallots over Pappardelle
and. . .
Parsnip Veloute (recipe, below)
- Yield: about 8 servings
1 large onion, chopped
8 tablespoons butter
1/2 cup flour
2 quarts water (to boil)
1 recipe Cumin Braised Parsnips (braising liquid, too)
additional warm water
- Cook onion in butter on medium-low heat until very soft, without color. Keep a close eye on the pot, stirring frequently and adjusting heat as necessary to keep a good “sweat.” Add flour all at once and stir with a wooden spoon to make a paste, and then cook for about 5 minutes, essentially making a roux.
Meanwhile, bring water to boil. Grab a whisk and whisk roux continuously while adding the water. Bring soup back up just to a boil to thicken, turn off heat, and add parsnips to heat through.
Blend everything together, adding only warm water, only as needed at the end to smooth puree. Pass through chinois or other fine mesh strainer (optional) and season with salt.
Serve topped a very thin pat of butter and a sprinkling of coarse sea salt.
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