Candied parsley roots with salted butter caramel and crunchy lemon, bittersweet chocolate emulsion

A recipe proposed by the chef of the restaurant “La Gare” located in Feurs, in Loire.

Carine Cheminal

Carine Cheminal

Carine Cheminal

Carine Cheminal

A recipe proposed by the chef of the restaurant “La Gare” located in Feurs, in Loire.


Preparation: 40 min

Cooking: 40 min

4 servings

Which caramels are used in this recipe?

Salted butter caramel


500 g parsley roots
4 tbsp. salted butter caramel
1 knob of butter
1 vanilla pod
75 g orange juice
50 g flour
200 g icing sugar
2 lemons (lemon zest only)
0,5 l cream
150 g bittersweet chocolate
55 g caster sugar


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.

To order a Box

cuisinez caramel

The first one is free!

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