Eye fillet and blood sausage with parsnip purée and buckwheat two ways [Chim Choo Ree] from New Zealand Restaurant Cookbook (page 98) by Delaney Mes

  • shallots
  • beetroot leaves
  • Show all ingredients...

  • EYB Comments

    Requires dehydrating for at least 6 hours. Can substitute flaky salt of your choice for Maldon salt.

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  • Eat Your Books

    Requires dehydrating for at least 6 hours. Can substitute flaky salt of your choice for Maldon salt.

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