Aria Brisbane's fried Brussels sprouts, parsnips and sherry

Shave 1 parsnip into ribbons with a peeler, toss with 1 tsp salt in a bowl, then stand for 10 minutes to soften and draw out moisture. Drain and pat dry with paper towels.

Meanwhile, in a saucepan bring sugar and 200ml sherry vinegar to the boil and cook until it begins to thicken (2-3 minutes). Remove from heat and leave at room temperature.

Grate remaining parsnip, place in a small saucepan with olive oil, cover with a lid and cook gently until softened (5 minutes). Add 400ml water, uncover and simmer until water evaporates (20-25 minutes). Add cream, bring back to the boil and season to taste. Transfer to a blender and blend to a smooth purée. With motor running, gradually add butter and blend until smooth.

Remove 20 outer leaves from 7 Brussels sprouts and blanch in a large saucepan of boiling salted water until bright green (1-2 minutes). Refresh in iced water and drain. Shave the same 7 sprouts on a mandolin into a bowl, season to taste and toss with remaining vinegar and olive oil to combine.

Heat vegetable oil in a deep frying pan to 170C. Fry shaved parsnip in batches, turning occasionally, until golden brown (2 minutes), then remove with a slotted spoon and drain on paper towels. Season to taste and leave the oil on the heat.

Halve remaining sprouts lengthways and fry in batches, turning occasionally, until crisp and deep golden brown (2-3 minutes). Transfer to a bowl and dress with sugar-vinegar reduction.

To serve, spoon parsnip purée onto plates, top with shaved and fried sprouts, and garnish with parsnip chips and blanched Brussels sprout leaves.