Scallops in parsley-root milk with frozen pear ice from The Mighty Gastropolis: Portland: A Journey Through the Center of America's New Food Revolution (page 71) by Karen Brooks and Gideon Bosker and Teri Gelber

  • dandelion leaves
  • apple cider vinegar
  • pears
  • milk
  • kasu
  • Hamburg parsley root
  • mead
  • diver scallops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hard cider for mead and parsnips for Hamburg parsley roots.

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