The whole parsley leaf bothers me, especially since I feel like it would probably really compliment the squash. I think it’s worthwhile to do a rough chop. That then doesn’t need to be fully mixed in or even evenly spaced on top, just so long as there’s a natural path for the diner to use it to garnish the squash (and by extension the rest).
Otherwise pretty, and looks like it would eat great. Just really need that parsley element for seasoning. I guess you could plausibly use something else in it’s place but parsley is a great solution so I’d just roll with that.
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Goalazo123 on
All your elements look great, I’d just resize it a bit, that’s a whole lot of sauce for what’s going on there, reduce it by half, work on your garnish, or even just leave it off, the skin and that sauce do the service, but maybe add a pickled something in for contrast
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This actually looks delicious.
The whole parsley leaf bothers me, especially since I feel like it would probably really compliment the squash. I think it’s worthwhile to do a rough chop. That then doesn’t need to be fully mixed in or even evenly spaced on top, just so long as there’s a natural path for the diner to use it to garnish the squash (and by extension the rest).
Otherwise pretty, and looks like it would eat great. Just really need that parsley element for seasoning. I guess you could plausibly use something else in it’s place but parsley is a great solution so I’d just roll with that.
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All your elements look great, I’d just resize it a bit, that’s a whole lot of sauce for what’s going on there, reduce it by half, work on your garnish, or even just leave it off, the skin and that sauce do the service, but maybe add a pickled something in for contrast