Crispy sweetbread with parsnip and mushroom gravy

Name: crispy sweetbread with parsnip and mushroom gravy
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g parsnip; 250 g crumbly potato; 750 ml peanut oil; 50 g unsalted butter; 200 g mushroom melange; 25 g unsalted butter; 1 sweetbread from the butcher at room temperature; 1 medium sized egg; 60 g Japanese breadcrumbs; 2 tl olive oil with truffle flavor; 95 g rucolacress

Deep-fried sweetbreads served with parsnip crisps, potato parsnip puree and mushroom gravy.

Ingredients

Kitchen Stuff

1 food processor
1 meat thermometer
1 puree cutter

Directions

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.
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.
Add salt to the water and cook the parsnip and potato in 20 min. Until done.
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.
Remove the parsnip chips from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with a little salt.
Drain the potato and parsnip and puree with the puree cutter. Stir in the butter and season with salt and pepper.
Cut the mushrooms into pieces. Heat the butter in a frying pan and fry on a high heat for 5 min.
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.
Heat the oil in the frying pan to 160 ° C again. Use the meat thermometer for this.
Take the slices sweetbread first through the egg and then through the panko.
Fry the sweetbreads in the hot oil for about 4 minutes. Drain on kitchen paper.
Spoon the parsnip puree on the plates. Divide the mushrooms, thymus and parsnip chips.
Drizzle the truffle oil over it and garnish with the cress.