Gastronomixs

Oil infused with parsnip peels

When using the peels of the parsnip to flavour oil, it is important to thoroughly wash the product before peeling and not after peeling. This ensures that the flavour is optimally retained. Using peels of the parsnip makes this a true Waste to Taste component!

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Oil infused with parsnip peels

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Ingredients

 

 

parsnip peels

 

 

oil

 

 

spices of your choice

Preparation method

  • Wash and peel the parsnips.
  • Dry the peels overnight at 60°C in a drying cabinet.
  • This enhances the flavour of the peels and also prevents moisture from coming into the oil.
  • Pull vacuum the peels with two parts neutral oil and the spices of your choice.
  • Return to the drying cabinet overnight to allow the flavour of the peels to infuse with the oil.

Serving suggestions

  • Use various spices that enhance the flavour of the parsnip such as cinnamon, star anise, pepper corns, and coriander seeds.
  • As a flavour enhancer for parsnip components such as cold or warm crèmes, mayonnaise, and dressings.

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