½ kg parsnips (reserving 2 large parsnips)
½ kg carrots
Zest of 1 orange
Zest of 1 lemon
Peel and cut the carrots into chunks, then boil them in lightly salted water until very soft.
Drain and place in a food processor with a pinch of nutmeg, zest of orange, 50g of butter and 50ml of cream - puree well. Parsnip puree:
Follow the above method with the parsnips, 1 tsp of grated horseradish, zest of lemon, 50g of butter and 50ml of cream.
Peel 2 large parsnips, then slice lengthwise as thin as possible (1 to 2mm).
Fry these in oil at least 5 cm deep until brown and crisp then drain on a paper towel.
Next cook the groper softly in 100g of butter and serve on the 2 purees with the parsnip strips strewn on top.