for 4 person

Parsnips

1 tbsp	Fine Food Olio extra vergine d'oliva
1	onion, finely chopped
1	garlic clove, squeezed
200 g	parsnips, cut into cubes
1	pear, cut into wedges
1 dl	pear juice
½ dl	Fine Food Bouillon de légumes
2 tbsp	white balsamic vinegar
2 sprig	rosemary, finely chopped
1 tsp	Fine Food Masala
	salt and pepper to taste

Burrata

200 g	Fine Food Burrata piccola
2 tbsp	pumpkin seeds, roasted
a little	sea salt
25 g	rocket
1 tbsp	olive oil

How it's done

Parsnips

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the parsnips and cook for approx. 5 mins. Add the pear, pear juice, stock and balsamic, bring to the boil. Reduce the heat, cover and simmer for approx. 8 mins. until soft. Add the rosemary and Marsala, season.

Burrata

Plate up the burrata, parsnips and pear. Sprinkle with the seeds and fleur de sel. Arrange the rocket on top, drizzle with oil.

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