Clean the parsnips, rinse and cook in vegetable soup until tender. Then drain, crush and fold in chickpea flour.
Gently roll the puree for five minutes. Soak gelatin in water, squeeze out, stir into parsnip puree and season. Fill the amount into a pie or loaf pan, set aside to cool. Cook the beet until tender, cut into thin slices and arrange together with the prepared lettuce, finely chopped shallot, oil, vinegar, salt and pepper.
Turn out the cooled terrine, carefully cut into slices and roast in butter. Arrange on the beet carpaccio and lettuce leaves.
If available, sprinkle with shepherd’s purse or chopped parsley.
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