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Winter vegetable salad

All elements of this dish can be cooked a day in advance and re-heated to serve.

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For the pumpkin purée

For the pumpkin and beetroot

For the sauce

For the mushroom fricassée

For the garnish

  • ½ parsnip, peeled, sliced into ribbons with a vegetable peeler, deep-fried until crisp and golden-brown
  • 12 fresh sage leaves, deep-fried until crisp
  • 12 pickled baby shallots