Crusted Parsnip Roots | Club House for Chefs

Ingredients

• Roots | Serves 4
• 20 oz Parsnip roots
• 4 tbsps
• 1/4 cup Vegetable stock
• 2 tbsps Cultured butter
• Puree | Serves 4
• 1 pounds Parsnip, peeled and cut
• 5 oz Bartlett pear, medium ripe, cored and cut
• 4 oz Shallots, medium sized and diced
• 3 oz Cultured butter
• 1 cup Flat leaf parsley, picked
• 1/2 tsps Club House ® Sea Salt, French Mediterranean
• Roots Breading | Serves 4
• 3 cup Dry brioche crumb
• 3/4 cup Flour
• 3 each Free range eggs
• 1 tsps
• 1/2 tsps