Parisian gnocchi, duck fat brussel sprouts, nasturtium, raw brussel leaves rubbed with lemon oil over butternut squash purée.
Parisian gnocchi, duck fat brussel sprouts, nasturtium, raw brussel leaves rubbed with lemon oil over butternut squash purée.
by Rhodes_Warrior
4 Comments
Rhodes_Warrior
This is a dish I cooked a couple years ago and would like to revive something similar. The butternut squash puree underneath was a pretty standard double-pass through if I remember correctly. I always felt this was just a little busy, probably could have done with something besides parsley. Or maybe 50/50. Any critique is welcome.
Espadaking707
I feel it is sorta busy as well. Maybe keep the parsley but finely chopped and sautéd with the Gnocci? Same with the brussel leaves? Definitely would love to see the color contrast of the purée so smaller portion would help or a little tighter on the platting. Hope this helps.
4 Comments
This is a dish I cooked a couple years ago and would like to revive something similar. The butternut squash puree underneath was a pretty standard double-pass through if I remember correctly. I always felt this was just a little busy, probably could have done with something besides parsley. Or maybe 50/50. Any critique is welcome.
I feel it is sorta busy as well. Maybe keep the parsley but finely chopped and sautéd with the Gnocci? Same with the brussel leaves? Definitely would love to see the color contrast of the purée so smaller portion would help or a little tighter on the platting. Hope this helps.
Ditch the brussel leaves for nasturtium leaves ?
Looks good but a little dry I’d say