Thursday, April 4, 2013
Bite with Belkys: Parsnip and Fennel Puree with Sautéed Kale from Le Cordon Bleu College of Culinary Arts
7News wraps up our culinary school series. Tonight, we learn how to make a side item that can compliment just about any protein. Time to grab a Bite with Belkys.
The School: Le Cordon Bleu College of Culinary Arts
The Dish: Parsnip and Fennel Puree with sautéed Kale
Ingredients for Parsnips and Fennel Puree:
8 ea. parsnips
2 ea. fennel bulbs, hearts removed, stalks removed
3 oz. of heavy cream
6 Tbs. of butter
1 pinch of nutmeg
1 pinch of white pepper
salt, to taste
Ingredients for sautéed Kale:
2 bunches of kale, cleaned and sliced into 1/4" ribbons
2 Tbs of butter
1/4 ea. onion, finely diced
2 garlic cloves, minced
2 Tbs. of apple cider vinegar
salt, to taste
white pepper, to taste
Method of Preparation:
-Begin by peeling the parsnips. Then, cut them in small and equal pieces.
-Next, chop some fennel.
-Then, cook the parsnips and fennel in a pot of boiling water. It will take about 15 minutes. Strain out the water and puree them together using a food processor.
-Now, prepare the cream over low heat. In a hot pan, combine heavy cream with butter, nutmeg, white pepper and salt.
-Pour the cream over the pureed parsnips and fennel and mix it all together.
-Lastly, make a side of kale. In a hot pan, melt butter and sauté onion, garlic and kale. Mix it all together. Then, pour in apple cider vinegar. Season with a pinch of salt and white pepper.
Begin with the parsnip and fennel puree. Then, serve your favorite meat and finish with a side of the sautéed kale.
Le Cordon Bleu College of Culinary Arts
3221 Enterprise Way
Miramar, FL 33025