• Parsnip Vichyssoise with Apple Horseradish Oil and Shitake Chips

    Ingredients

    ROASTED SHITAKE CHIPS

    Yields 6 portions as a first course

    • Ingredients
      Amount
    • Shiitake mushrooms, thinly sliced
      ¼ cup
    • Canola oil
      1 Tbsp.

    PARSNIP VICHYSSOISE

    • Ingredients
      Amount
    • Canola oil
      3 Tbsp.
    • Onion, chopped
      ½ cup
    • Celery, chopped
      ½ cup
    • Parsnips, peeled, sliced ¼ inch thick
      1½ lb.
    • Garlic, minced
      2 Tbsp.
    • Leeks, whites only, chopped
      6
    • White wine
      1 cup
    • Yukon gold potatoes, peeled, cut 1 inch
      ½ lb.
    • Chicken stock or water
      2 qt.
    • Salt and pepper
      to taste
    • Heavy cream
      1+ cup
    • Lemon juice
      as needed

    APPLE HORSERADISH OIL

    • Ingredients
      Amount
    • Braeburn apple, finely julienned
      ½ cup
    • Horseradish, freshly grated
      1 tsp.
    • Canola oil
      ½ cup
    • Salt
      to taste
    • Chives, thinly sliced
      1 Tbsp.

    Method

    For the Roasted Shiitake Chips

    1. Toss the shiitake mushrooms with 1 Tbsp. of canola oil. Place in a single layer on a Silpat mat. Cover with a piece of parchment paper and another sheet pan. Bake in a 250°F oven until golden brown and crisp, approximately 30 to 45 minutes. Set aside for garnish.

    For the Parsnip Vichyssoise

    1. In a heavy-bottomed pot, heat 3 tablespoons of canola oil. Add the onions, celery, parsnips and garlic and sweat the vegetables on a low flame, covered, until translucent, about 5 minutes. Add the leeks and cook another 5 minutes. Pour in the wine and cook until dry. Add the potatoes and cover with chicken stock or water. Salt and pepper to taste. Let simmer over medium heat for about 30 minutes. When the vegetables are tender, blend until smooth using an immersion blender. Stir in the heavy cream and adjust the seasoning with salt, pepper, and lemon juice.

    For the Apple Horseradish Oil

    1. Combine the apple, horseradish, and canola oil. Season with salt.

    To serve

    1. Top each hot bowl of soup with a little bit of the apple mixture, lean a shiitake chip on top, and sprinkle with chives.