ARIA MANDOLIN RECIPES

Steps:

• Shave 1 parsnip into ribbons with a peeler, toss with 1 tsp salt in a bowl, then stand for 10 minutes to soften and draw out moisture. Drain and pat dry with paper towels.
• Meanwhile, in a saucepan bring sugar and 200ml sherry vinegar to the boil and cook until it begins to thicken (2-3 minutes). Remove from heat and leave at room temperature.
• Grate remaining parsnip, place in a small saucepan with olive oil, cover with a lid and cook gently until softened (5 minutes). Add 400ml water, uncover and simmer until water evaporates (20-25 minutes). Add cream, bring back to the boil and season to taste. Transfer to a blender and blend to a smooth purée. With motor running, gradually add butter and blend until smooth.
• Remove 20 outer leaves from 7 Brussels sprouts and blanch in a large saucepan of boiling salted water until bright green (1-2 minutes). Refresh in iced water and drain. Shave the same 7 sprouts on a mandolin into a bowl, season to taste and toss with remaining vinegar and olive oil to combine.
• Heat vegetable oil in a deep frying pan to 170C. Fry shaved parsnip in batches, turning occasionally, until golden brown (2 minutes), then remove with a slotted spoon and drain on paper towels. Season to taste and leave the oil on the heat.
• Halve remaining sprouts lengthways and fry in batches, turning occasionally, until crisp and deep golden brown (2-3 minutes). Transfer to a bowl and dress with sugar-vinegar reduction.
• To serve, spoon parsnip purée onto plates, top with shaved and fried sprouts, and garnish with parsnip chips and blanched Brussels sprout leaves.