Ingredients

• 500 g Parsnips
• 300 g Potatoes (Russet or Yukon Gold type)
• 250 ml Whole milk
• 100 ml 35% Cream (heavy cream)
• 2 tbsp Labrador tea (dried leaves)
• 50 g Unsalted butter
• to taste Salt
• to taste White pepper
• 50 g Kasha (toasted buckwheat groats)
• 50 g Pecans
• 1 tbsp Olive oil
• a pinch Flaked sea salt

Instructions

1. 1

   In a saucepan, combine milk, cream, and Labrador tea leaves. Bring to a simmer, then remove from heat and let infuse for 15-20 minutes. Strain the mixture to remove the tea leaves and set aside the infused liquid.

2. 2

   Meanwhile, cook the parsnips and potatoes in a large pot of boiling salted water until very tender (about 15-20 minutes). Drain carefully.

3. 3

   Pass the hot vegetables through a potato ricer or food mill. Incorporate the butter and the infused milk-cream mixture, little by little, until a smooth and homogeneous mousseline is obtained. Season with salt and white pepper. Keep warm.

4. 4

   For the crunch: In a dry skillet, toast the kasha over medium heat for 3-5 minutes, until lightly golden and fragrant. Add the chopped pecans and continue toasting for another 2-3 minutes.

5. 5

   Remove from heat, transfer to a small bowl, add olive oil and flaked salt. Mix well.

6. 6

   Serve the warm mousseline, generously topped with the buckwheat and pecan crunch just before eating.