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Parsnip flatbread & pheasant fillet — image

Parsnip flatbread & pheasant fillet

Parsnip flatbread, pheasant fillet, onion confit, mushrooms and hummus.A robust dish where earthy flavors and warm spices come together. The soft parsnip flatbread forms the base for juicy pheasant fillet, creamy pumpkin hummus, and onion confit.

Ingredients

200gOlive oil
200gButter
750gGreek yogurt
20gBaking powder
50gOregano
1kgParsnip
100gSun-dried tomato
1500gSelf-raising flour
Salt
20gGarlic

Pepper and salt
10mlOlive oil
100gShallot
15gSugar
5mlCaramelized umami intense flavours

Pheasant fillet
Fried chickpeas
Grated cheese
Mixed salad
Mushrooms
Pumpkin hummus

Preparation

  1. Cook the parsnip until tender and mash.
  2. Mix in butter, olive oil, and Greek yogurt.
  3. Chop tomato, oregano, and garlic and mix into the mass.
  4. Knead in flour, baking powder, and salt.

  1. Cut rings of the shallot and stew in olive oil.
  2. Add caramelized umami intense flavours and the other ingredients and stew until done.

  1. Shape and bake the flatbread.
  2. Cook the pheasant fillet.
  3. Cook the mushrooms.
  4. Spread the flatbread with onion confit and pumpkin hummus.
  5. Top with pheasant, mushrooms, fried chickpeas, salad, and grated cheese.