Wash and peel the parsley roots. Cut them into 5mm cubes before putting them in a saucepan.
Cover with water at root level and add butter, vanilla pod and caster sugar.
Cook on low heat until completely evaporated and then add 4 tablespoons of salted butter caramel.

Preheat the oven to 150°C (th.5).
In a bowl, add the softened butter, the icing sugar, the flour, then the orange juice with the lemon zest.
Mix everything vigorously.
Place a sheet of baking paper on a baking sheet.
With the back of the spoon and the mixture, make a rectangle about 13 cm wide and 7.5 cm long.
Bake at 150°C (th.5).
Cook for 20 minutes.
Remove the plate from the oven, peel off the rectangles and roll them around a 4 cm diameter tube.
Remove from the mould gently and preserve.

Pour the chocolate and the sugar in a bowl.
Heat the cream until boiling. Pour on chocolate and sugar. Mix everything and then strain.
Once the mixture has cooled, put the preparation in whipping siphon then preserve cool.

On a plate, put a stainless circle.
Garnish with the parsley roots while packing well with the back of a spoon.
Put the crunchy lemon in the middle of it and garnish with chocolate emulsion when serving.
Present the dish plate at your convenience.

You can replace parsley roots with apple.