Boiled Leg Meat with Parsnips and Potato-Wasabi Cream

For the leg meat, place the meat with bones, vegetables, star anise and 2 1/2 liters of cold water in a large pot, salt lightly and bring to a boil. Reduce heat and simmer for 2 hours. Skim off the egg whites that come to the surface in the form of foam from time to time.

For the parsnips, lightly sauté the quartered parsnips in olive oil, add vanilla (including the pod), deglaze with white wine and reduce slightly. Add vegetable stock or soup, season with salt and pepper and simmer covered for about 20 minutes.

For the wasabi potato cream, boil the potatoes in salted water until soft and strain. Mix with remaining ingredients and blend with a blender.

Slice the leg meat, arrange in a deep plate and pour in the strained star anise stock. Arrange parsnips all around and sprinkle with chervil. Serve leg meat and potato-wasabi cream separately.

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