Great British Menu ™
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Maple-Glazed Parsnips
Maple-Glazed Parsnips with Mushroom Medley, Parsnip Puree, and Scotch Bonnet Lava Bread
A vegan starter featuring parsnip as the base ingredient. Includes a silky parsnip puree (cooked in vegan cream and butter), maple-glazed baby parsnips (dressed in maple syrup, paprika, cumin, and coriander then pan-roasted), cep soil, dehydrated kale, pickled shimedji mushrooms, grilled maitake mushrooms basted in sundried tomato butter and soy sauce, crispy fried enoki mushrooms, and a lava bread roll finished with scotch bonnet chilli oil. The bread had issues in preparation needing extra flour to fix a wet dough.
Lisa Goodwin-Allen scored this a 7. Lisa said: "You definitely brought the theme to the plate. I commend you for your presentation. At the pass, you really went for it. The maple glazed parsnips were nicely cooked and beautifully glazed. The parsnip puree was silky, but it needed more flavour. The maitake mushrooms were very salty, and I also did not get very much of that smoky flavour coming from the barbecue. The bread had a lovely crust, but I wanted it a little bit lighter. Overall, you have too much going on. I suggest you remove a few elements and focus on the key ingredients and make them shine."
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