Name: Beef “Cappuccino” with Parsnip Foam
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 2 cups (500 ml) peeled, diced parsnips; 1 tablespoon (15 ml) butter; 2/3 cup (150 ml) milk; 2/3 cup (150 ml) 35% cream, whipped; 3 lb (1.5 kg) beef soup bones; 3 carrots, cut into thick rounds; 3 stalks celery, cut into large pieces; 2 cloves garlic, peeled; 1 onion, quartered; 2 tablespoons (30 ml) olive oil; 6 cups (1.5 litres) water; Salt and freshly ground pepper

Preparation

Parsnip Foam
- Place the parsnips in a saucepan. Cover with water and add salt. Bring to a boil and cook until tender. Drain.
- In a food processor, purée the parsnips and butter. Add the milk in a thin stream and process until smooth. Strain. Refrigerate until chilled, about 45 minutes.
- In a bowl, gently combine the puréed parsnips and whipped cream. Refrigerate.
Bouillon
- With the rack in the middle position, preheat the oven to 260°C (500°F). Line a rimmed baking sheet with parchment paper.
- Place all the ingredients except the water on the baking sheet. Season with salt. Roast until the bones are well browned, 35 to 45 minutes, turning the bones and vegetables 3 times in the process. Remove from the oven. Transfer to a Dutch oven or stockpot, add the water and bring to a boil. Reduce the heat and simmer gently for 40 to 45 minutes. Strain and degrease.
- Warm the parsnip foam on high power in the microwave oven for about 2 minutes.
- To serve, heat the bouillon to simmering. Pour into cappuccino cups and top with parsnip foam. Grind pepper on the foam. Serve with a cappuccino spoon.

Beef “Cappuccino” with Parsnip Foam

Categories

Ingredients

Parsnip Foam

Bouillon

Preparation

Parsnip Foam

Bouillon

Personal Note