Poached
Maitake and Fava Beansin Parsnip Broth with Spanish Novella
Olive Oil and Epazote
By Chef Wayne Nish, March
Restaurant, New York City
Makes
6 - 8 (tasting portions)
Ingredients:
1 1/2 lbs. brunoise of cleaned and scraped wintered over
Parsnips
2 qts. Water to cover
TT Sea Salt
1/2 lb. Maitake Mushrooms (trimmed and washed, cut into
bite-sized pieces)
4 tbls. Lee Jonesi Micro Epazote sprigs
1/2 cup Spanish Novella unfiltered Extra Virgin Olive
Oil
1 /2 cup Fava Beans (peeled and blanched)
Procedure:
1. Place parsnips in a saucepan and cover
with water. Simmer till the parsnips are soft, about 10
hours. Pass through a strainer and discard the solids
or reserve for another use. Season to taste with sea salt.
2.
For each serving, place two or three pieces of maitake
and a few sprigs of bruised epazote into a small sauce
pan. Cover with parsnip broth. Simmer for three minutes.
Finish with a few fava beans and a tablespoon of olive
oil and simmer one minute more. Remove the epazote and
discard.
3.
Place in a small serving bowl and garnish with a fresh
sprig of epezote.
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