Parsnips, Grilled Grapes, Roquefort, Honey

Directions Print

1. Place the parsnips, whole, into a fryer set at 300°F for 10 minutes. Once cooled, carefully remove the skin with a paring knife. Place the skin back into a fryer set at 350°F for 2-3 minutes until crispy. Set aside.
2. Cut the flesh of the parsnip into wedges and toss with the honey.
3. Place the grapes (still on the vine) on the grill for 1-2 minutes until just blistered.
4. Place the parsnips on the plate. Remove the grapes from the stem and place around the parsnips. Gently crumble the Roquefort cheese on top and sprinkle the plate with the sea salt. Place the fried parsnip skin on top to complete the garnish.