2 heads of endive, trimmed and cut in half
Pre-heat oven to broil. In a cast iron (or any deep enough skillet), add enough oil to cover the bottom and bring to high heat. Salt your endive to season it properly and sear them cut side down. Reduce heat to medium and cook until golden & caramelized (about 4 minutes).
Reduce heat to low, flip endive over (the centre should still be crunchy) and pour parsnip puree into the pan. Bring to a quick simmer. Pop pan in the oven to broil for 2-3 minutes, until golden on top.
Add a squeeze of grapefruit juices, some olive oil, heavy salt to get things rolling. When you're absolutely ready to serve, add your herb salsa, grapefruit segments & breadcrumbs on top. Serve immediately and be generous with the sauce!
Add parsnips, onion and garlic into a medium sized pot and cover with just enough water. The key here is to cook everything until it is tender without adding colour to it.
Bring liquid to a boil, cover with a lid and reduce to a simmer. Add a pinch of salt and cook until tender (about 20 minutes).
In a blender, add the parsnips, onion and garlic but keep the water in the pot. Add only as much water as needed for this until you get that perfectly creamy texture. Place off to the side for braising (it should have the consistency of thin yogurt)