Burnt Parsnip Dumplings from Jaime Ortiz

Posted at: 12/07/2013 11:16 AM
Updated at: 12/08/2013 5:24 PM
By: Amy Adamchick

Burnt Parsnip Dumplings from Jaime Ortiz of Angelo’s 677 Prime

4 ea        large parsnips

¼ c          olive oil

Salt pepper

½ lb        butter

1 c           heavy cream

2 tbl       truffle oil white

½ c           brown sugar

24 ea     gyoza skins

2 lb         ground pork

1 lb         trotters

6 qts      water

2 ea        leeks

1 ea        parsnip

1 ea        celery stalk

1 ea                cinnamon stick

2 ea        bay leaf

1 tbl                 coriander

1 tsp      ground allspice

For the dumplings

-          Peel and dice the parsnips,  toss with olive oil salt and pepper

-          Bake in a 400 degree oven until dark golden brown, almost burnt

-          Place Parsnips in the blender, add cream, butter, truffle oil, sugar and blend until smooth]

-          Let cool completely

-          Fill dumpling and freeze until ready to use

For the broth

-          Bring all ingredient to a simmer

-          Simmer for 2 hrs

-          Strain through a cheesecloth and reserve