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 !