Salsify with Mexican mole and ginger

Name: Salsify with Mexican mole and ginger
Ingredients: 2 soy oil; 1 tray zorri cress; 2 Sushi vinegar; 15 g Knorr Professional pepper purée; 40 g Almonds; 40 g Pecans; 40 g peanuts; 20 g Sesame seeds; 4 Knorr Professional poultry stock; 20 g Pumpkin seeds; 5 g Cumin seed; 15 g Knorr Professional paprika purée; 5 g Anise seed; 500 g Salsify; 3 units.items Clove; 120 g dark chocolate 80%; 1 jar stem ginger; 3 units.items allspice spices; 6 units.items long pepper grated; 1 Red chili pepper; finely chopped onion; 1 plantain; 1 Cinnamon stick; 1 Sprig of thyme; 1 beef tomato; 3 Garlic cloves; Fresh oregano; 4 Medjool dates pitted; Gelespessa; 200 g Margarine

A dish that Onno Kokmeijer, Ciel Bleu**, prepared during his Chef for Chefs masterclass in our HANOS wholesale stores.This masterclass was made possible in part by Knorr Professional.

Ingredients

2soy oil

1tray zorri cress

2Sushi vinegar

15gKnorr Professional pepper purée

40gAlmonds

40gPecans

40gpeanuts

20gSesame seeds

4Knorr Professional poultry stock

20gPumpkin seeds

5gCumin seed

15gKnorr Professional paprika purée

5gAnise seed

500gSalsify

3units.itemsClove

120gdark chocolate 80%

1jar stem ginger

3units.itemsallspice spices

6units.itemslong pepper grated

1Red chili pepper

finely chopped onion

1plantain

1Cinnamon stick

1Sprig of thyme

1beef tomato

3Garlic cloves

Fresh oregano

4Medjool dates pitted

Gelespessa

200gMargarine

Preparation

Mole sauce: Clean the chili pepper, remove the seeds, and cut into large pieces. Cut the beef tomato into quarters and the plantain into slices about 1/2 cm thick.
Heat half of the soybean oil in the pan and fry the plantain in the oil until golden brown. Then add the pressed garlic, chopped onion, and chili pepper. Sauté the mixture gently for about 3 minutes.
Add the beef tomato, dates, and both Knorr Professional spice purees and let the mixture simmer gently for 15 minutes.
Meanwhile, heat the rest of the soybean oil and toast the almonds, pecans, peanuts, sesame seeds, pumpkin seeds, anise seeds, cumin seeds, cinnamon stick, thyme, allspice, and cloves.
Once the nuts are evenly colored, add the whole mixture to the rest.
Add the poultry stock and let the mixture simmer gently for 45 minutes. Blend the mole base in a food processor and then pass it through a very fine sieve.
Season the mole base with 80% chocolate and freshly chopped oregano. Serve the mole sauce lukewarm.
Salsify: Peel the salsify and cut into even pieces. Then fry the sliced salsify over medium heat in the margarine. Make sure the salsify colors and cooks evenly. Once they are nicely golden brown and cooked through, remove from the pan and season with salt and pepper.
Ginger gel: Blanch the stem ginger in plenty of boiling water for about 2 minutes. Puree the blanched ginger together with the sushi vinegar into a smooth mass.
Bind the mixture with the gel espesca until it forms a firm gel. Season with long pepper.
Plating: Pipe the mole using a piping bag. Arrange the fried salsify alongside and finish with the ginger gel and zorri cress.