Parsnip lasagne with wild garlic on warm carpaccio of yellow beets

1. Béchamel Sauce:
Sauté the onion cubes in the butter until glazed, add the flour and continue to sauté without browning the onions. Let cool down.
Boil the milk with the star anise, some salt and white pepper and pour through a sieve on the roux and cook slowly until the sauce thickens.

2. Peel and slice the parsnips.
Swirl briefly through a pan in olive oil. Season with a pinch of salt and sugar and deglaze with a dash of Pernod.

3. Cook the yellow beets in water (without salt) for about 1-2 hours. Peel while still warm. Slice and spread on the plates.
Boil the apple juice with salt, sugar, clove, and cinnamon. Add starch (mixed in cold water) and stir in cold butter flakes.
Brush this hot Nage on the carpaccio before serving.

4. To set the lasagna in a baking dish, follow the following order: olive oil to grease
- bechamel sauce, thin layer
- lasagna noodles
- parsnips / ricotta plucked / wild garlic cut
- bechamel
- Parmesan
- lasagna noodles
- parsnips / ricotta plucked / wild garlic cut
- bechamel
- Parmesan
- lasagna noodles
- bechamel
- Parmesan

5. Bake at 180 degrees in a convection oven for approx. 45 minutes

Have fun with it and pair with a nice Riesling from Steffi Weegmüller or Sauvignon Blanc from Fußer ... unbeatably delicious!
Greetings,
Ron for Schmieders
Ingredients:
1 package of lasagna sheets
500 g parsnips
130 g Ricotta
100 g Parmesan
1 bunch of wild garlic
Pernod

100 g butter
50 g onion, diced in cubes
100 g flour
1000 ml milk
2 star anise
salt
white pepper

250 g yellow beets
15 g butter
salt
sugar
cloves
1 cinnamon stick
starch
100 ml apple juice

Schmieders

The recipe is from:
Schmieders
Steingasse 2
67146 Deidesheim
[email protected]
www.schmieders.de

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