7 December 2020

Autumn Vegetables with Demi-Glace

At the heart of Nurtured in Norfolk are our customers and chefs. We love to see how our micro cress, edible flowers, herbs, veg and garnishes are being used! We keep a look out on social media, and we’ve got a recipe that really caught our attention. From Joy at @havehandswillcook on Instagram, we’ve shared her … recipe below. Garnished amazingly with red butterfly sorrel micro cress, white garlic edible flower petals and tagete edible flowers, Joy’s recipe just shows the more microgreens and edible flowers – the better!

Check out her easy to follow recipe below and create this culinary delight at home! Be sure to tag us in your dishes and recipes, using the instagram handle @Nurturedinnorfolk. Also, check out Joy’s profile here for some truly stunning dishes.

Vegetable Demi-Glace

  • 425g Eggplant
  • 450g Cauliflower
  • 20g Spring Onion
  • 150g Carrot
  • 100g Beetroot
  • 60g Shitake Mushrooms
  • 200g Celery Root
  • 100g Broccoli
  • 125g Shallot
  • 60g Garlic
  • 10g Tomato Paste
  • 10g Kombu, Optional
  • 50g Olive Oil, Optional
  • 0.4g Xanthan Gum
  • 2g Pectin
  • 5g Salt
  • 2.5kg Water
  1. Slice vegetables thinly with peeler or mandolin
  2. Toss with tomato paste, oil and combo in a large oven tray
  3. Roast for 45 minutes – 1 hour at 140C, stirring every 20 minutes
  4. Remove roasted veg from the oven and transfer to the pot with water
  5. Reduce the liquid down for 30 – 40 minutes
  6. Mix xanthan, salt and pectin in a separate bowl
  7. Reduce liquid further until half the original volume
  8. Mix in dry ingredients with reduced stock

Fondant Potato

  • 1 Medium Maris Piper potato
  • 1 Tbsp Olive Oil
  • 40g Unsalted Butter
  • 1 Garlic Clove
  • 50 – 100g Vegetable Stock
  • 0.5 Sprig Rosemary
  • 0.5 Sprig Thyme
  1. Cut potato down to 2 rectangle blocks
  2. Pan fry blocks in oil for 2 minutes on each side, until golden brown
  3. Add butter and melt
  4. Then, add herbs and garlic and add the stock, cooking until tender

Parsnip Puree

  • 2 Medium Parsnips
  • 1 Clove Garlic
  • 1/4 Cup Heavy Cream
  • 1/2 Cup Milk
  • 1 Tbsp Butter
  • Salt to taste
  1. Cut and core parsnips into medium pieces
  2. Boil parsnips with cream, milk, butter and garlic
  3. Reduce the heat and cook until soft
  4. In a high powered blender, blend until thick and smooth
  5. Add salt to taste


  • 1 King Oyster Mushroom
  • 1 Tbsp Olive Oil
  • Salt to taste
  1. Slice king oyster mushroom lengthways and score
  2. Pan fry both sides until golden brown
  3. Salt before cooling


  • Butterfly Sorrel Micro Cress, Red
  • White Cornflower Edible Flower
  • Tagete Edible Flower
  1. Place potato blocks next to each other with a space in the middle
  2. Pipe parsnip puree in the space between the potatoes
  3. Cover with Micro Butterfly Sorrel
  4. place 1 half of king oyster mushroom and garnish with white garlic flowers, tagetes and butterfly sorrel
  5. Pour demi-glace between mushroom and potato