Jammy Quail Eggs in Parsnip Nests with Green Sauce (with Foraged Sheep Sorrel, Borage, and Wild Fennel)
I made these little appetizers inspired by the German Frankfurter grüne soße. Grüne soße, literally green sauce is traditionally made of seven herbs (parsley, borage, chervil, cress, chives, sorrel, and salad burnet). The herbs get blended together with some egg yolk, sour cream, quark, oil, lemon, salt, and pepper. I couldn’t get them all here so modified it slightly based on what I have access to. I foraged the sheep sorrel (Rumex acetosella, which I used to replace standard sorrel), borage (Borago officinalis) leaves, and fennel fronds (Foeniculum vulgare, to replace chervil). Added some parsley, chives, watercress (to replace cress), and English cucumber (to replace the burnet). The sauce is often served with potatoes and eggs so as a nod to that, I fried some parsnips in place of potato and shaped them as nests for some jammy quail eggs. Garnished with amaranth leaves and some wild fennel flowers. Location: California.