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Jerusalem artichoke: cut into regular cylinders. Brown on both sides on a high flame in rapeseed oil; deglaze with black soy sauce; add in a teaspoon of tomato purée. Pinch and soak in chicken stock; glaze on a low flame and set aside.

Mixed vegetables: chop the vegetables (according to what is available); cook in salted water. (Chinese artichoke, parsnips or...

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Jerusalem artichoke: cut into regular cylinders. Brown on both sides on a high flame in rapeseed oil; deglaze with black soy sauce; add in a teaspoon of tomato purée. Pinch and soak in chicken stock; glaze on a low flame and set aside.

Mixed vegetables: chop the vegetables (according to what is available); cook in salted water. (Chinese artichoke, parsnips or chervil; roast small pieces of pumpkin). Marinate a few strips of raw purple carrot in nut oil and sherry vinegar. Cut slices of radish.

Purée: make a purée using bits of Jerusalem artichoke, parsnip and chervil. Lightly creamy. 

Parsley sauce: make a chicken stock and onion reduction. Add in 2 dl cream. Once cooked, add in 100 g parsley and stir. Pass the mixture through a strainer. 

On top: pieces of Pecan nuts and pepper.

Serving: artistically place pieces of raw and cooked vegetables across the purée. Serve the sauce separately. 

Pairing of dishes & wines: choose a good, fruity Garnay to accompany the vegetables. Makes you want to go vegetarian, right?  

 

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Ingredients 4 persons
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Recipes. The Cook & Chef Institute