Leek, black salsify, parsley root, Jerusalem artichoke, beer radish, black radish, Japanese artichoke and fennel. So different and yet – so similar. The pulp of all these wonderful winter veggies is white. And that’s the theme of this plant-based dish: White.
Sous vide leek: Cut the white part of the leek into pieces of 2 cm. Transfer to a sous vide bag with salt and bay leaf and simmer 100°C for 15 minutes.
Black salsify: Peel and cut black salsify into pieces of 2 cm. Simmer in salted water until tender.
Parsley root mash: Simmer peeled parsley root in salted water until tender. Blend finely and add oat cream for a silky texture.
Dried Jerusalem artichoke: Peel and finely slice Jerusalem artichokes with a mandoline. Dry at 80°C for a couple of hours.
Pickled beer radish: Thinly slice peeled beer radish with a mandoline. Bring equal parts of water and vinegar tasted with salt and agave syrup to the boil. Transfer the radish into a jar, taste with mustard seeds and bay leaf and cover with the pickling liquid. Pickle for at least 24 hours.
Black radish spheres: Thoroughly clean black radish. With a cutter, carve small spheres.
Japanese artichoke: Thoroughly clean Japanese artichokes and halve them.
Dried fennel: Clean and finely slice fennel with a mandoline. Dry at 80°C for a couple of hours. Finely grind with a mortar and pestle.
Assemble by piping out mash around a pattern of dried fennel (I used a skimmer to create the dots). Decorate with the rest of the veggies and finish off with fennel greens and carnation petals.