Rack of Lamb with Pureed Parsnips and Huckleberry Gastrique
Chef Eric Nitollo's recipe for locally raised rack of lamb used in the mynorth.com Chef Showdown: Local Foods video. mynorth.com, the online home of Traverse, Northern Michigan’s Magazine, challenged Northern Michigan chefs to prepare a dish that is made with 95 percent Michigan products. We call it the Chef Showdown: Local Foods. Northern Michigan’s chefs, including Chef Eric Nitollo of the Boathouse Restaurant, responded with gusto.
The rules? Prepare a dish of your choice, savory or sweet, but 90 percent of the ingredients must be either raised, grown or foraged in Northern Michigan and an additional 5 percent must be raised, grown or foraged somewhere in Michigan. Additionally, the chefs agreed to provide our readers with their recipes and list of local ingredients—so the MyNorth audience could shop local and prepare the dishes themselves at home.
With so much goodness coming from so many restaurant kitchens we sent MyNorth Media videographer Kris Riley to capture the action in high-definition video. Click to watch the video of Chef Nitollo preparing this dish. To watch the other videos in this series go to mynorth.com and type “Chef Showdown: Local Foods” into the search bar.
- 6 parsnips
- ¼ pound butter
- ½ cup heavy cream, Moomers, Traverse City
- Salt and pepper to taste
- 2 cups raspberry vinegar
- 1 cup sugar, Big Chief Sugar, Bay City
- 1 cup huckleberries
- 2 ounces morels, foraged locally
- 1 tablespoon unsalted butter
- Hit of brandy
- 3 ounces fresh mint leaves, foraged locally
- ¼ cup water
- 1/8 cup water
- 2 ounces wild leeks, foraged locally
- 1 tablespoon butter
- Salt & pepper to taste
- raspberry vinaigrette
- 14 to16-ounce rack of lamb, Halpin's Land of Goshen, Manistee
- Virgin olive oil, enough to coat the bottom of a sauté pan
- Salt & pepper