B
W
T
C
M
N
C
Spinalis cut in 8 equal pieces
(2 pieces each)
(Grilled to desired colour)
3 Peeled Parsnips
1 Peeled White Onion
1 tbsp Fresh Chopped Thyme
1 tsp Fresh Grated Horseradish
1 tsp Fresh Garlic
1/2 cup Heavy Cream
Fresh Ground Black Pepper
Pinch of Kosher Salt
6 oz Fresh Grated Gruyere Cheese
Onions and toss with Thyme,
Horseradish, Garlic Salt and Pep-
per. Put in a 2" inch deep Pyrex
pan cover with the Cream and Foil
and Bake at 350 for 2 hours. Prior
to serve, remove the Foil paper
and sprinkle the cheese over
with a drizzle of cream
and bake until cheese
is golden brown.
1/3 cup Aged Balsamic Vinegar
1/3 cup Porto Wine
1/4 cup Sugar
(Note better quality port and
Balsamic will equate to a nicer
reduction)
Porto Wine and sugar and simmer
on medium fire until reduced half,
then cool down before serve. A
Drizzle on each plate will do as it
is quite intense.
1 tsp Fresh Chopped Garlic
1 tsp Fresh Chopped Thyme
Fresh Ground Black Pepper
Pinch of Kosher Salt
Thyme, Garlic, Kosher Salt and Fresh
Ground Pepper then bake for 1 hour
at 300 F.