Inspired by the French surrounding Pithivier, this plated uses fresh, organic ingredients and combines modern simplicity with feel-good flavors. Enjoy! 🧡
The dish: wild mushroom Pithivier with sweet potato & spinach in marsala wine. pearl onion, garlic potato rosettes, spinach veloute, and rainbow carrots.
by dedetable
1 Comment
Get rid of the carrots, they do not feel like a part of the dish and are superfluous. Centre the Pithivier and cut it down the centre so you can feature the interior, plate the sauce between the cut and opened halves (bad analogy but think pac man with veloute pouring from his maw). Place your potato and pearl onions around the Pithivier to contain the sauce in the shape of the circle.