Bavette with parsnip and chicory

Name: Bavette with parsnip and chicory
Ingredients: 50 g Red cabbage; 1 units.items Beef bavette; 50 g sushi zu; 100 g sous-vide cooked parsnip puree; 100 g sous-vide cooked chicory

Bavette with sous-vide cooked parsnip and sous-vide cooked chicory.

Ingredients

50gRed cabbage

1units.itemsBeef bavette

50gsushi zu

100gsous-vide cooked parsnip puree

100gsous-vide cooked chicory

Preparation

Grill the bavette in a grill pan and let it rest in a warm place or in a holding oven.
Slice the red cabbage into thin rings and mix with the sushi su, let stand for at least 1 hour.
Heat the parsnip puree.
Spoon a little onto the plate and spread it out using a serrated scraper.
Fill a piping bag with the remaining parsnip puree.
Halve the chicory and caramelize in a frying pan. Place the chicory on the plate.
Slice the bavette and place it on the plate as well.
Pipe the parsnip puree in between and add the pickled red cabbage.
Finally, sprinkle a little sea salt over the bavette.