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August 17, 2021

Cod, parsnip puree, asparagus, and celery salad, almond, and radish

Cod, parsnip puree, asparagus and celery salad, almond, and radish

Ingredients (4 servings)

  • 1 bag of Épurée parsnip purée
  • 4 cod steaks
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • ½ of lemon juice
  • 1 lb of asparagus or vegetables of your choice
  • Salt and pepper

Trim

  • 3 tbsp. coarsely chopped almonds or walnuts of your choice
  • 1 cup celery leaves (with celery, cut finely) or arugula
  • 4 radishes, julienned
  • Salt and pepper

Preparation

  1. Turn oven on to 375°F.
  2. In a large non-stick skillet over medium-high heat, brown cod in olive oil, wait 1 minute, and add butter. Brown well and keep warm on a plate.
  3. Chop the almonds, celery, and radishes. Add a drizzle of olive oil and season.  
  4. Break the woody base of your asparagus. Peel them lightly.
  5. In a large skillet over medium/high heat, melt the butter with the olive oil.
  6. Season with salt and pepper. Fry for about 10 minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglaze with lemon juice.
  7. Heat the Épurée parsnip puree and the cod.
  8. Assemble the plate and bon appétit!
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Ingredients (4 servings)

  • 1 bag of Épurée parsnip puree
  • 7 sprigs of thyme
  • 4 large pork cutlets
  • 2 cloves of garlic
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • ½  of lemon juice
  • 1 lb of asparagus

Trim

  • 2 tbsp. coarsely chopped almonds
  • 2 green onions, chopped
  • 4 tsp. maple syrup (1 tsp. per person as a garnish)

Preparation

  1. In a large non-stick skillet over medium-high heat, brown half the cutlets in half the butter, thyme, and garlic. Set aside on a plate to keep warm.
  2. Turn oven on to 400°F.
  3. Break off the woody base of your asparagus. Peel them lightly.
  4. In a large skillet over medium/high heat, melt the butter with the olive oil.
  5. Season with salt and pepper. Fry for about 10 minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglaze with lemon juice.
  6. Heat the Épurée parsnip puree and the cutlets.
  7. Chop the almonds and green onions.
  8. Assemble the plate and bon appétit!
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Ingredients (4 servings)

  • 1 bag of Épurée parsnip purée
  • 350 ml of vegetable broth
  • 0.5 cup of 35% cream
  • 2 tablespoons almond
  • 0.5 apple
  • Juice of 0.5 lemon
  • 2 tablespoons chopped parsley
  • Salt and pepper

Preparation

  1. Heat parsnip puree and vegetable broth. Season to taste.
  2. Mix with a blender.
  3. Chop the apple, chop the almonds, chop the parsley, mix with the lemon juice, and season.
  4. Add the cream and serve.
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