Pickled Baby King Oyster, served with parsnip, carrot, and beet sprouts
For the carrot puree
Add 2 cups of water in a pan and bring to boil. Then add the carrots, orange juice, cinnamon and some salt.
Cook on medium fire until all ingredients soften and our carrots are ready. Then, remove the cinnamon and grind with a handheld blender until we have a smooth puree.
Finally, add the butter and salt and pepper to taste.
For the parsnip puree
Add 3 cups of water in a saucepan and bring to boil. Then add the parsnips, milk, vanilla and some salt.
Cook on medium fire for 20 to 25 minutes until they soften and are well cooked. Then, remove the vanilla from the saucepan and grind with a handheld blender until you have a smooth puree. Add some butter and pepper and grind for a further 30 seconds.
Finally, place the puree in the siphon bottle along with 2 capsules!
To serve the dish, set up the plate using 3-4 pickled Baby King Oyster mushrooms. Then, place the carrot puree, basil oil and the parsnip puree on top.
Finally, garnish with beet leaves and bon appetit!