Recipes  

Beef “Cappuccino” with Parsnip Foam

  • Preparation 20 MIN
    Cooking 1 H 30 MIN
    Chilling 45 MIN
  • Servings 8
Share

Ingredients

Parsnip Foam

Bouillon

Preparation

Parsnip Foam

  1. Place the parsnips in a saucepan. Cover with water and add salt. Bring to a boil and cook until tender. Drain.
  2. In a food processor, purée the parsnips and butter. Add the milk in a thin stream and process until smooth. Strain. Refrigerate until chilled, about 45 minutes.
  3. In a bowl, gently combine the puréed parsnips and whipped cream. Refrigerate.

Bouillon

  1. With the rack in the middle position, preheat the oven to 260°C (500°F). Line a rimmed baking sheet with parchment paper.
  2. Place all the ingredients except the water on the baking sheet. Season with salt. Roast until the bones are well browned, 35 to 45 minutes, turning the bones and vegetables 3 times in the process. Remove from the oven. Transfer to a Dutch oven or stockpot, add the water and bring to a boil. Reduce the heat and simmer gently for 40 to 45 minutes. Strain and degrease.
  3. Warm the parsnip foam on high power in the microwave oven for about 2 minutes.
  4. To serve, heat the bouillon to simmering. Pour into cappuccino cups and top with parsnip foam. Grind pepper on the foam. Serve with a cappuccino spoon.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.