Ingredients
Cilantro Jalapeño sauce
- 1 bunch cilantro
- 1 jalapeño
- 1 cup whipped creme fraiche or veganaise
- salt to taste
Garnish
- Togarashi (Japanese pepper)
- cilantro flowers
Lily Bulbs
- 2 lily bulbs cored, washed, and cleaned
- 1 bulb black garlic peeled and puréed
- 1 bunch you enoki persimmon mushrooms
- 1 bunch green scallion or spring onions charred
- Sous vide (2 kaffir lime leaves, 2 tbsp of butter, )
Nutritional information
Calories: 204kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 233IUVitamin C: 6mgCalcium: 7mgIron: 1mg
For the Lily Bulbs
- Take the petals from one lily bulb and place in a cryovac bag with kaffir lime leaves, and butter. Â Seal up and place in a sous vide water bath set at 140 degrees for 30 minutes. Â Take out and let it come to room temperature. Â If you don't want to sous vide you can lightly cook the petals or alternatively cook in a small pot with a little water and butter for 10-12 minutes with a lid. You can also try the bulbs raw, they have a great crunch to them and they are good just as they are. Try the two differernt textures for yourself.
For the Creme Fraîche
- For the creme fraiche simply take 1/4 creme fraiche, jalapeno, and cilantro and place in a blender. Puree until smooth and then strain into the remaining 3/4 whipped creme fraiche. Season with salt and set aside. Â
For the Black Garlic Purée
- For the black garlic puree simple take a fork and mash all of the black garlic cloves together to make a smooth paste. Â Â
To Finish
- Simply take half of the sous vide petals and half of the raw petals and place in your serving bowl. Then place a little jalapeño creme fraiche in each petal along with a tiny bit of black garlic puree.  Add the enoki mushrooms, charred onions,  cilantro flowers, and sprinkle it all with Japanese pepper (Togarashi).  Serve and enjoy!
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