Bravo Recipe Finder
Take a look. And cook.
CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Potato Parsnip Whip
Source: Andrew D'Ambrosi, Top Chef Season 4
rate this recipe:
Potato Parsnip Whip, Chimichurri, Crispy Bacon & Apple Scallion Chutney
Prep Time: more than three hours
Serves: 6-8
Directions:
Potato Parsnip Whip:
Cook potatoes and parsnips together until potatoes are soft. Heat cream and butter together. Drain potatoes and parsnips and place in vita prep; add cream-butter mixture and puree until smooth. Add salt and pepper.
Chimichurri:
Combine all ingredients together. Stir and reserve in fridge for 24 hours.
Crispy Bacon:
Saute bacon, add water and reduce until crispy.
Apple-Scallion Chutney:
Saute apples for 1 minute. Add sugar and vinegar; stir. Reduce until chutney consistency. Remove from heat and add scallions; season with salt and pepper.
Beer-Mustard-Honey Sauce:
Combine all ingredients and reduce by half on medium-low flame; about 30 minutes.
Ingredients:
Potato Parsnip Whip:
3 quarts Yukon potatoes, diced large
1 quart parsnips, diced large
2 quarts heavy cream
1/4 lb butter
2T salt and pepper
Chimichurri:
2 bunches parsley, minced
1/2 bunch cilantro, minced
1t red chili flakes
1/2 cup red wine vinegar
2 cups canola oil
2T salt and pepper
1/2 cup garlic, minced
Crispy Bacon:
1 1/2 lb bacon, diced small
1 cup water
Apple-Scallion Chutney:
6 golden apples, julienned
1 cup sugar
1 cup red wine vinegar
1 1/2 cups scallions, sliced
2T salt and pepper
Beer-Mustard-Honey Sauce:
1 bottle honey
1 bottle duvel
1 bottle whole grain mustard
1/2 bottle Dijon mustard
1t chili flake
1 shallot, minced
2T urfa biber (smoked Indian pepper)
2T salt and pepper
TOP CHEF
Season 4 - Chicago
Rate the Plate
You be the judge. Rate all of this week's Quickfire and Elimination Challenge recipes.
