Cooks in: 1h 10mins
Levels: Medium
Serves: 4
List of Ingredients
- 2/3 LB. of cauliflower florets, boiled
- 1/2 LB. of parsnip
- 1/2 LB. of Romanesco broccoli
- 3/4 C. of milk
- 1/3 LB. of Fontina cheese
- 1/3 C. of cream
- 1 1/2 TBSP. of cornstarch
- 2 of turnips
- 1 of medium beet, precooked
- Kuzu root starch (or corn starch)
- Isabella grapes
- Mustard
- Fine salt and fleur de sel
Method
1
Trim the parsnip and cut it into slices about 1-inch thick; using a very small cookie cutter, eliminate the tough center to obtain rings.
2
Trim the turnips, obtaining 4 parallelepipeds (2” x 3/4”, 3/4” height) and do the same with the beet. Conserve the scraps: you can use them to make a sauce, as indicated in recipe 4. Trim the Romanesco broccoli. Boil the parsnip rings for 2-3 minutes, the broccoli florets for 7 minutes, the turnip for 10 minutes, and blanch everything in ice water.
3
Coarsely grate the fontina cheese. Mix together a tablespoon of milk and a tablespoon
4
of cream in a small cup and melt the cornstarch; place the rest of the milk and cream in a saucepan and bring it to a boil, then add in the cup of milk mixed with the cornstarch, a pinch of salt, and cook while stirring until it begins to thicken. Turn off the heat, add in the grated Fontina cheese, let it melt with the residual heat, and then strain the mixture you've just obtained.
5
Place 1/3 of the mixture in a bowl and add in 3 tablespoons of mustard, then set aside. Blend the cauliflower florets, then add in the rest of the fontina mixture
6
and continue to blend. Glaze the vegetables as explained here on the side. Distribute the cauliflower puree and the mustard sauce into dishes, top with the glazed vegetables, sprinkle with fleur de sel and add a few grapes. Garnish as desired.