Grilled parsnips in chicory boats
head of red chicory
Half a lemon
stems of marjoram
Parsley to taste
Freshly grated lemon peel
of black pepper
Capers and anchovies are very salty, so do not add salt afterwards.
Grate the parsnips over direct heat and brush them with the hoisin sauce just before they are ready.
Hot Tip: The parsnips should not be too hot; they should become crispy on the outside and soft and tender on the inside.
At the same time, clean the red chicory, remove the bitter stalk, remove the leaves and use as a boat.
For the topping, chop capers and anchovies, pluck parsley and marjoram, and season with the lemon dust and black pepper.