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Cauliflower mousse with apple compote, pickles and parsnip crisps
Fruit and vegetables
2 green
apples
, peeled and julienned
½ tsp fresh grated
horseradish
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
1
parsnip
, peeled and very finely sliced with a mandolin
1½
cauliflower
heads, broken into florets and finely chopped
6 red
chicory
leaves
4 white
chicory
leaves
1
apple
, cut into 10 batons
tarragon
leaves and chervil sprigs, deep-fried
Cooking ingredients
1½ tbsp cider
vinegar
1½ tsp
caster sugar
salt
50g/1¾oz
caster sugar
50ml/2fl oz cider
vinegar
100ml/3½fl oz
vegetable oil
¼ tsp
salt
, or to taste
1½ tbsp
rapeseed oil
salt
2 tsp smoked
rapeseed oil
2 tsp
nutritional yeast
flakes, lightly toasted
Dairy, eggs and chilled
20g/¾oz
butter
300ml/10fl oz
almond milk
1 tbsp
butter
Other
8 romanesco florets
Back to recipe
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