The most recent addition to our winter menu is Parsnip Gnocchi with Creamy Root Vegetable Slaw, Sour Red Cabbage and Carrot Crumbs. Also, Cheddar Powder.

.

.

But I’m exhausted and tired of all these words, words, words. So after the jump, an all pictures n’captions tour of the Parsnip Gnocchi, from raw ingredients, through cooking and beyond.

.

.

Freshly killed parsnips arrive at the restaurant

in their bodybag.

.

Then we strip them naked.

.

And turn them into gnocchi.

.

Lots of gnocchi.

Gnocchi as far as the eye can see.

A veritable army of gnocchi.

.

I sear the gnocchi.

.

Add a slaw made of rutabaga, turnip,

parsnip and celeriac.

.

Still cooking.

.

Add the sauce…

.

…and plate it.

Now come all the fun parts.

.

I take a red cabbage out drinking

and get it pickled so it turns from this…

.

…into this. Pickled red cabbage, heavy

on the vinegar.

.

These are the carrot crumbs. They’re like

little tiny bits of carrot cake, but crumbs.

.

This is cheese powder. I dehydrate it, and shatter

it and crumble it and basically torture regular cheese

until it gives up and becomes cheese powder.

.

Here it all is together.

.

The cheese powder and carrot crumbs.

.

The sour red cabbage.

And that greenness is parsley oil.

.

Another view just because it’s so pretty.

.

And there you have it: Parsnip Gnocchi with

creamy root vegetable slaw.

.