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Chervil root with yuzu kosho beurre blanc - an exotic flavour experience to fall in love with!

Experience the exotic world of flavours with our Novis x Magdalena recipe for chervil root with yuzu kosho beurre blanc. Discover a wealth of flavours when you dive into the delicious combinations of tender chervil root, spicy yuzu kosho beurre blanc and tempting accompaniments such as pickled sea buckthorn berries, white cabbage kimchi salad, buckwheat crumble and yuzu oil. Let yourself be tempted by the diverse culinary delights and experience a new dimension of flavour.

Read the full recipe below and let yourself be inspired!

Novis x Magdalena

Recipe Chervil root with yuzu kosho beurre blanc

Beurre Blanc

20g butter
100g shallots
5 white peppercorns
5g salt
100ml white wine
200ml Noilly Prat
100ml white port wine
80ml cognac
400ml vegetable stock
100ml white cabbage juice
100ml tomato juice, freshly squeezed
40g vegi dashi
20ml yuzu juice
50g cream
300g butter, cut into cubes
20g yuzu kosho

Sauté the shallots in butter and add the crushed peppercorns. Deglaze with the alcohol and reduce. Add the vegetable stock and vegetable juices, reduce to approx. 400ml. Add the remaining ingredients except the butter and place in the Novis blender, blend on speed 2 and add the butter, then finish blending on speed 5. Season to taste and keep warm.

Chervil roots

10 chervil roots
40g brown butter
a pinch of salt
a pinch of pepper
400ml sake
25g yuzu kosho
50g miso
40g soy sauce

Mix the chervil roots with brown butter, salt and pepper, place on a baking tray lined with baking paper and bake in the oven at 180 degrees for approx. 30 minutes, then leave to cool. Mix with the remaining ingredients and leave to marinate in the fridge for 3 days. Then dry the roots in a dehydrator at 58 degrees for 12 hours. Then grill on the Bastard Grill.

To serve

Pickled sea buckthorn berries
White cabbage kimchi salad
Buckwheat crumble
Yuzu oil