I’d skip the parsley. Maybe add fried shallots, and if you want a little color pop then use a spring of fried parsley. You could also purée up some roasted carrots and make a complementary sauce and dot it around appropriately.
Philly_ExecChef on
Mmmm, a giant, wooded stalk of rosemary, just like momma used to serve in 1992
BattleDee on
Other than strictly presentation for poultry, sprig of rosemary seems out of place.
I second what some people say about the parsley. I think whole leaves would look better.
I, however, don’t think carrot puree would be good for texture.
Red wine short ribs is always a winner ❤️
dotcubed on
It’s been said, but the reason why we don’t use large pieces of fresh herbs is that in this modern age the standard is functionality.
The first rule is that if it goes on the plate it has to be edible. There’s obvious exceptions, bones or skewers and brochettes, like cups. Not many would chomp down rosemary raw. It’s not a little kabob of grape tomato, zucchini, and pearl onion.
The parsley is old fashioned… there’s better ways.
Sole function is the green color. Just like the evergreen tree.
This needs more vegetables and a bit less of the potatoes but still looks delicious.
nshait on
Nice glossy sauce. The rosemary sprig is pointless. The purée should be a lot smoother, you already know that. But a very good looking composition!
PiscesPoet on
I would eat this. The most delicious meal I’ve seen in this sub so far
Add a third colour, so that it can pop. Purple or something idk.
6 Comments
I’d skip the parsley. Maybe add fried shallots, and if you want a little color pop then use a spring of fried parsley. You could also purée up some roasted carrots and make a complementary sauce and dot it around appropriately.
Mmmm, a giant, wooded stalk of rosemary, just like momma used to serve in 1992
Other than strictly presentation for poultry, sprig of rosemary seems out of place.
I second what some people say about the parsley. I think whole leaves would look better.
I, however, don’t think carrot puree would be good for texture.
Red wine short ribs is always a winner ❤️
It’s been said, but the reason why we don’t use large pieces of fresh herbs is that in this modern age the standard is functionality.
The first rule is that if it goes on the plate it has to be edible. There’s obvious exceptions, bones or skewers and brochettes, like cups. Not many would chomp down rosemary raw. It’s not a little kabob of grape tomato, zucchini, and pearl onion.
The parsley is old fashioned… there’s better ways.
Sole function is the green color. Just like the evergreen tree.
This needs more vegetables and a bit less of the potatoes but still looks delicious.
Nice glossy sauce. The rosemary sprig is pointless. The purée should be a lot smoother, you already know that. But a very good looking composition!
I would eat this. The most delicious meal I’ve seen in this sub so far
Add a third colour, so that it can pop. Purple or something idk.
Also reduce the herbs