So I've been trying to up my cooking/plating game.
I see that in many Michelin Star restaurants it's almost a meme to plate some protein on a vegetable 'puree' base, put some flowers and greens on top, and maybe some herb oil.
So I found some parsnips in the store, and I made a parsnip puree after looking at a couple of youtube videos.
I basically used ~500g Parsnips, 4 chopped cloves of garlic, ~365ml Half and Half, and ~50g Butter, along with a bit of salt. After bringing it all to a boil, I simmered it until the parsnips were fork-tender and simply blitzed it in a blender until I got a smooth puree.
I served this by putting some sautee'd fish on top. Very simple just to see how the flavor combo worked.
I think I messed up by using Parsnip Puree instead of Cauliflower Puree - the parsnips are pretty earthy. While it worked with the fish, it wasn't as smooth as I would have liked.
It's definitely easy to play around with on the plate for nice platings/smears, but I'm just not sure if I love the flavor by itself. Very earthy - I mean, it tastes like parsnips - so I'm wondering how to fix this.
Should I add something crazy into it like a fortified chicken broth/demi glace?
Is it better with meats?
Does it need to go with an acidic sauce?