Ribeye w/ parsnip puree, caramelized onions, leek ash, roasted sweet peppers, chunky Provençale sauce, and asparagus
by immei
Ribeye w/ parsnip puree, caramelized onions, leek ash, roasted sweet peppers, chunky Provençale sauce, and asparagus
by immei
6 Comments
Not exactly what I wanted but I need to put something out to get back in the groove. Tried to capture the winter/spring transition.
nice ingredients, but kind of looks tossed on the plate. maybe cut the ribeye into 3 or 4 pieces and try to distribute the ingredients in a more careful considered way? tweezers and a piping bag are your friend.
Looks horrid! Great choice of ingredients! Way to go!
Are we done yet putting ash on plates?
For me… too many things going on. Ditch the asparagus, always looks like crap if you are trying to plate more elegant.
If you are going to make a parsnip purée, why not also have slow roasted parsnips or another use of parsnips on the plate, then use the scraps to make your purée. Same with the leeks and onions, have nice leeks and make ash from scraps or whatever.
Looks good but I would prefer just steak and leave the rest on the side. A good steak needs nothing added to it to be a good steak.