INGREDIENTS (to serve 1)
2 parsley roots
100 gr onion
1 clove garlic
1 litre vegetable stock
100 gr dill leaves
100 mussel water
Virgin olive oil
400 gr Agalita
Small rapeseed leaves
PREPARATION: Parsley root: Choose firm, light beige (the tastiest) roots. Clean well and roast at 120ºC for 30 minutes.
Cauliflower: Cut the onion and garlic into small dice. Remove the stem from the cauliflower and cut it into 2 cm slices. Lightly fry the onion until soft and caramelised. Cook the cauliflower on the griddle until browned, but taking care to prevent it from burning. Place all the ingredients in a pan and cover with the vegetable stock. Cook slowly for 1 hour. Remove from the heat and leave to stand. Strain the cauliflower, reduce the stock, and make a purée.
Dill vinaigrette: Blanch the dill in boiling water, then refresh. Liquidise the dill with the mussel stock, and make a vinaigrette with oil and lemon to taste.
Turnip: Place the unpeeled and well washed turnips in a vacuum pack, and chill for 2 weeks. The texture will be firm and crisp. Cut into dice.
Sauté the roots in garlic-flavoured oil. Serve the cauliflower purée to form a base, then arrange the other ingredients randomly.