Parsnip cream: boil the diced parsnips in milk with bay leaves, star anise, pepper and salt. Remove the spices and mix the drained dices with a little cooking liquid into a cream. Halve the chicory heads and fry them in oil, thyme,  rosemary, garlic and ginger. Keep a couple of diced beetroot. Warm up the rest and mix with goat cheese to cream.  Fry the wood pigeon fillets rosé. On the dinner plate: a sweeping parsnip cream, beetroot salve upon it, then a fried  pigeon fillet. Decorate with cooked and diced beetroot and sorrel.

Pigeon with beetroot, parsnip cream

and Belgian endives

pigeon fillets

shallot

laurel

garlic

red beetroot

 

goat cheese

parsnip

star anise

Belgian endives

thyme

ginger

red sorrel rosemary olive oil butter salt & pepper coarse salt
A Recipe Guide For The Amateur Chef Belgian Cuisine

Wood pigeon

with beetroot,

parsnip cream

and Belgian endives

Parsnip cream: boil the diced parsnips in milk with bay leaves, star anise, pepper and salt. Remove the spices and mix the drained dices with a little cooking liquid into a cream. Halve the chicory heads and fry them in oil, thyme,  rosemary, garlic and ginger. Keep a couple of diced beetroot. Warm up the rest and mix with goat cheese to cream.  Fry the wood pigeon fillets rosé. On the dinner plate: a sweeping parsnip cream, beetroot salve upon it, then a fried  pigeon fillet. Decorate with cooked and diced beetroot and sorrel.

pigeon fillets

shallot

laurel

garlic

red beetroot

 

goat cheese

parsnip

star anise

Belgian endives

thyme

ginger

red sorrel rosemary olive oil butter salt & pepper coarse salt
a recipe guide for the amateur chef Belgian Cuisine