Poached Radicchio with Candied Lychee in Ginger Parsnip Broth

This one is a super simple dish. It's nice for that perfect romantic vegan dinner by candle light.

Ginger-Parsnip Broth

2 parsnips, peeled and cubed

Small knob of ginger, peeled and cut in half

2 carrots, peeled and rough chopped

1 medium sized onion cut in half

3 bay leaves

2 cloves

4 or 5 parsley stems

51/2 cups of water

Add all ingredients in saucepan turn the stove to low heat. Simmer for 41/2 hours. Dont let it Boil!!! Strain it through cheesecloth or a mesh strainer. Cool and refridgerate.

Poached Radicchio

1/2 head of radicchio, shredded

3 1/2 cups water

1/3 cup rice vinegar

2 tsp sea salt

2tsp agave

Mix your water, rice vinegar, salt and agave in a saucepan. Turn the heat on medium low. Heat the mixture until there are only a few bubbles coming up from the bottom now and then, but not boiling. Next shred your radicchio. Poached it in the liquid for about 6 minutes. This takes most of the bitterness out of it.

Candied Lychees

4-5 whole lychees

1 cup of water

1/2 cup cane sugar

Add all ingredients together in a small saucepan. Cook the liquid down until it thickens into a nice syrup. Let them cool.

Once everything is done add a pinch of salt to 4 oz of the broth. Put a spoonful of the radicchio in the broth and pour a little bit of the lychee syrup on it. Put one or two or all of the lychees on top and hit them with a sprinkle of cayenne pepper. Garnish with parsley or cilantro stem. Goes well with a nice riesling.