Grilled parsley roots with blue mold cheese and quince

    4 people

    4 parsley roots
    2 Tbsp. Cider vinegar
    2 Tbsp. cold-pressed rapeseed oil
    Sea salt and freshly ground pepper
    100 g. blue mold cheese

    Peel the parsley roots and cut rodenden of.
    Bring a saucepan of water and some salt to a boil, boil parsley roots for 8-10 min. until they are tender
    Take parsley roots up and marinate them in vinegar, rapeseed oil, sea salt and freshly ground pepper while they still are warm.
    Cut 3-4 slices of the thick end and grill 2-3 minutes on a very hot grill or grillpan, so they get a little “burnt and caramelised”
    Arrange the grilled slices with parsley root tips, the toasted bread pieces and quince purees and finally “Crumble” cheese on top of it all..

    Crisp rye bread
    4 thin slices of rye bread
    2 Tbsp. Cold-pressed rapeseed
    Sea salt
    Cut bread slices into triangles and flatten with your hand so they are quite thin.
    Place bread slices on a baking sheet and drizzle with oil and sea salt.
    Put the rye bread in the oven and bake at 180 degrees for 10-12 minutes. So they get crispy and brown.
    Remove bread slices from the oven and serve it with cheese.

    Quince compote
    2 quinces
    1 lemon
    40 g. sugar
    Peel the quinces and cut them into quarters, freeing it for cored.
    Cut the quinces into small pieces and put them up in a small saucepan with 1 cup. Water, lemon juice and sugar.
    Bring pot to a boil and cook quinces in 40-45 minutes on low heat until a thick quince compote.
    Stir in stewed fruit while it is boiling, so it does not burn.
    Remove the pan and let the compote cool slightly of.

    Put the compote in a jam glass or another container, and keep it in the refrigerator..
    The compote can be made in large portion and then stored  in the refrigerator.
    Here it can be kept for 30-40 days

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