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Sides | |
| 3 large Carrots (equal amounts carrots and parsnips so add a carrot if they are smaller) 3 Parsnips 1/2 radicchio chicken stock Salt/pepper Chipotle/Cayenne powder 1/2 and 1/2, heavy cream | |
| Rough chop he carrots, parsnips into 1 inch chums, leave the Radicchio in a whole 1/2. Grill 30-30 minutes (stirring frequently) until charred and soft. Remove from grill and let cool a bit. Add the veggies to a food processor and rough chop. Add some chicken stock, a pad of butter and continue pureeing, Continue adding stock till you get a loose chunky paste consistency. Taste and season with salt/pepper and a little chipotle. Blend to incorporate and retaste until as you want it (you can add a bit more butter as well to round out), add a splash of cream 1/2 and 1/2 to round out. Set aside and when almost ready to serve reheat. | |
| This makes an awesome serving base for a chop. | |
Excellent | |
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