Autumn Vegteables, Red Wine Essence

Carl Newberry

Carl Newberry

1st December 2010

Autumn Vegteables, Red Wine Essence

Assiette of Winter vegetables served on a Butternut Squash. Vegetables consist of pumpkin, beetroot and baby onion. Served with a Red Wine Essence, crispy sage and parsnip, hazelnut and pumpkin seed gastric.

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.