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Louise T
Crispy sweetbread with parsnip and mushroom gravy
Deep-fried sweetbreads served with parsnip crisps, potato parsnip puree and mushroom gravy.
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Ingredients
Directions
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Peel the parsnip. Cut the widest 8 cm of the 2 thickest parsnips and cut into thin slices of 1 mm thick with the food processor.
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Cut the rest of the parsnips into equal pieces and put in a pan of water. Peel the potatoes, cut into equal pieces and add.
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Add salt to the water and cook the parsnip and potato in 20 min. Until done.
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In the meantime, heat the oil in a frying pan to approx. 160 ° C. Use the meat thermometer for this. Fry the slices of parsnip in approx. 4 min. Golden brown.
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Remove the parsnip chips from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with a little salt.
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Drain the potato and parsnip and puree with the puree cutter. Stir in the butter and season with salt and pepper.
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Cut the mushrooms into pieces. Heat the butter in a frying pan and fry on a high heat for 5 min.
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Cut the sweetbreads into slices of ½ inch thick and sprinkle with a little salt. Beat the egg in a bowl. Do the in another bowl.
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Heat the oil in the frying pan to 160 ° C again. Use the meat thermometer for this.
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Take the slices sweetbread first through the egg and then through the panko.
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Fry the sweetbreads in the hot oil for about 4 minutes. Drain on kitchen paper.
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Spoon the parsnip puree on the plates. Divide the mushrooms, thymus and parsnip chips.
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Drizzle the truffle oil over it and garnish with the cress.
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Nutrition
550Calories
Sodium27% DV650mg
Fat51% DV33g
Protein48% DV24g
Carbs12% DV35g
Fiber32% DV8g
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