By
Julien Doupeux
Truffles and Piedmont hazelnuts bring forgotten vegetables to the fore
Ingredients
- For 6 people
- 1 salsify
- Butter
- White Port
- Double cream
- 6 parsnips
- 50g dry spelt
- Fine salt
- 1 onion
- 100g Piedmont hazelnuts
- Truffle oil
- Virgin hazelnut oil
- Grape seed oil
- Honey vinegar
- Quince vinegar
- Truffles
- 1 pear
- 4 Jerusalem artichokes
- Herbs
Preparation
1.Salsify:
- Wash and peel the salsify (keep the skin in the water)
- Cut into sticks
- Cook the sticks in butter until melting, deglaze with honey vinegar and white port
2.parsnip purée:
- Cook the parsnips in a custard sauce, then blend with the double cream
- Add the truffle chips
- Adjust the seasoning
- Add the hazelnut oil
3.roasted parsnip:
- Peel the parsnips
- Cook in a foil with virgin hazelnut oil in the oven for about 25 minutes
4.spelt:
- Cook the spelt like a risotto
5.parsnip chips:
- Cook the chips in the deep fryer until golden brown
- When they come out of the deep fryer, use kitchen paper and salt them with fine salt
6.Forgotten vegetable soup:
- Fry 1 chopped onion in grape seed oil, then add the coarsely chopped forgotten vegetables (2 parsnips, 2 Jerusalem artichokes, salsify peelings), moisten to the top
- Cook for about twenty minutes, then blend
- Adjust the seasoning if necessary
7.100g Piedmont hazelnuts:
- Lightly roast the hazelnuts
8.pear:
- Peel, then dice
- Add lemon juice, hazelnut oil and truffle chips
9.carpaccio of Jerusalem artichokes:
- Cut with a mandolin
- Blanch for 30sec, then cool directly
- Set aside
10.dressing:
- Heat the spelt in a little butter
- Make a quenelle of parsnip puree
- Place the roasted parsnip on top
- Add the salsify, the diced pear, the Jerusalem artichoke carpaccio, season with a quince vinegar, olive oil and orange zest vinaigrette, the finely grated truffle, the crushed hazelnuts, the truffle oil and the herbs
Enjoy !