8 to 10 large carrots
1 teaspoon/5ml cornstarch, diluted in water
1 cup/250ml butter, melted
Salt and freshly ground black pepper
4 cups/1liter vegetable stock, store-bought or homemade, recipe follows
3 tablespoons/45ml olive oil
2 cups/500ml peeled and diced celeriac
2 cups/500ml peeled and diced parsley roots
2 cups/500ml peeled and diced parsnips
2 cups/500ml peeled and diced salsify
2 shallots, finely chopped
1/4 cup/60ml butter
1 cup/250ml grated Parmigiano-Reggiano
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
12 to 16 King Eryngii mushrooms (also called French horn mushrooms)
1 teaspoon/5ml steak spice
Micro herbs, for garnish
2 tablespoons/30ml olive oil
6 carrots, chopped
4 celery ribs with leaves, separated and roughly chopped
2 heads garlic, cloves separated and crushed
2 onions, quartered
2 parsley roots with leaves, separated and chopped
1 large leek, roughly chopped
1/4 cup/60ml ketchup
1 tablespoon/15ml whole black peppercorns
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