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pureed, cooked parsnips, which exhibit a concentrated flavor. The predominately white colored dish is then ac- cented with truffle and butter emulsion, a visual play on black and white. As for meat dishes, Chef McNaughton’s crispy trot- ter is brined for two days, braised and seasoned with sherry vinegar and parmesan. Breaded and fried, the trotter is served with Umbrian lentils, a parsley salad of diced parsley root and fried leaf, elegantly topped with a quail egg. For the chicken lovers, there is the roasted chicken breast with a wood-fire roasted composite of brown butter, fried Brussels sprout leaves, roasted turnips, chestnuts and sage.
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To Americans, potatoes are a food group. What better a substitute or creative ground than tubers and roots?
— Chef Touzle
At Michael’s, Superior Farms Col- orado rack of lamb is paired with creamy mascarpone and parmesan polenta, roasted baby root vegetables such as carrots, radishes and parsnips, and garnished with horseradish crème fraiche. The menu also boasts a Snake River Kurobuta Pork Chop with Cassava Root, pork belly hash, arugula, and kumquat mostarda. “Root vegetables not only add beautiful color to the plate, but also impart a distinct flavor profile,” says Chef Stern. Executive Chef Claude Le-Tohic at
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L’Atelier de Joël Robuchon in Las Vegas takes a gourmet approach with roots, accenting shellfish with light, flavorful vegetables. King crab is placed between two thinly sliced turnip discs and lightly tossed in mayonnaise. The dish exhibits floral characteristics and is seasoned with rosemary and nutmeg. At Robuchon, Chef Le-Tohic uses Japanese influence, placing spiny lobster in sake broth and garnishing with turnip, shiso sprouts and daikon.
Tubers – the new potato “To Americans, potatoes are a food
group,” exclaims Chef Touzle. What bet- ter a substitute or creative ground than tubers and roots? They are a wonderful starch replacement. He believes that
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“people appreciate it as we get away from protein based diets and people move towards healthy food.” He en- courages chefs to think creatively. “Don’t think of them just as side dish. Don’t be afraid to make them your star dish. Don’t be afraid to cook them in ways you normally would not. People are ready to consider these ingredi- ents as stars.”
Culinary Trends | Mid Winter 2011
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