Ingredients

15gBR - Wilted Chard Leaves, or Spinach
8eachBR - Pumpkin Rounds
2gBR - Hazelnut and Pumpkin Seed Gastric
6each BR - Baby Ruby Beetroot, 1 Quarter
0.25each BR - Baby Yellow Beetroot, 1 Quarter
0.25eachBR - Baby Candy Beetroot, 1 Quarter
0.25eachBR - Shallot - Thai Pickled
1g BR - Parsnip Crisp, 2 crisps
1gSage Fresh, Fried 3 Leafs
1BR - Red Wine Essence

Method

TO ASSEMBLE IN SERVICE:
Place a swipe of the Butternut puree along the middle of the plate.
Place the pumpkin round either side of the puree.
Place the beetroot and baby onion along the middle of the puree.
Finish with red wine essence, crispy sage and parsnip and nut gastric.

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