This is a recipe of chef Emmanuel Renaut from the restaurant Flocons de Sel in Megève in France. I tried this yesterday and it’s really delicious and easy to make.
300G dried or fresh verbena
100g of water
400 g Parsnip
Clean the parsnip and rub it in salt. Rince it under cold water.
Put the verbena in a cast iron pot, with the water and put the parsnip on the verbena “bed”. Cover and let simmer on very low temperature for about one-one and a half hour.
Take out the parsnip when it’s soft, cut in two and fry in butter. Serve warm with chicken or as a vegetarian dish with beans and other vegetables.