The concept of La Belle Assiette
La Belle Assiette offers home chefs to offer you a privileged and personalized moment according to your desires with your loved ones thanks to the talents of a chef who takes care of everything, from buying ingredients to tidying up the kitchen. With the Oé team, we have chosen a 100% vegetarian festive meal that we can't wait to reveal to you. And we start today with the starter: Jerusalem artichoke mousseline, roasted salsify with sage butter, black sesame and black lemon praline
Chef Matthieu from La Belle Assiette
Recipe steps Jerusalem artichoke mousseline, roasted salsify in butter
For 4 people :
- 500g Jerusalem artichokes
- 10 cl fresh cream
- 20 cl of milk
- A dozen fresh salsify (seasonal product found at all good market gardeners)
- A bunch of sage
- 20g butter
- 150g black sesame
- 8 cl sesame oil
- 1 black lemon
- Peel, clean the Jerusalem artichokes, then cut them coarsely into pieces
- First brown them over low heat in a saucepan with a little butter. After 3 minutes add the milk and crème fraîche, salt and cover for about 10 minutes.
- To check for doneness, stick the tip of a knife into a Jerusalem artichoke. If there is no resistance, it means that the Jerusalem artichoke is cooked.
- To finalize the mousseline, blend the Jerusalem artichokes and reduce everything to a fine purée. Reserve at room temperature.
- Mix strongly for about ten minutes the sesame with the sesame oil and a good pinch of salt
- When the mixture is smooth (melted chocolate texture) remove to a jam jar (it keeps very well) and keep at room temperature.
3rd step: Preparation of the roasted salsify
- Peel the salsify and clean them in water.
- In parallel, boil a pot of water in which you have added a little milk (about 1/4 of the total volume). For information, milk has the function of preventing the salsify from oxidizing by creating a protection around the vegetable.
- Cook the salsify in the water/milk mixture for 20 to 30 minutes
- When the salsify are tender but still slightly crunchy, drain them and transfer them to a pan with foaming butter in which you have taken care to add a dozen sage leaves
- The best clue to tell if the salsify is cooked is when the sage leaves are crispy.
- In a large plate place a circle of Jerusalem artichoke mousseline on which you will place your roasted salsify
- Pearl the plate with a few spoonfuls of black sesame praline and at the last moment grate a little black lemon for seasoning
- Serve warm. Good food!
Note that this recipe can easily be transformed into a vegan version by replacing the milk with vegetable milk and the butter with a good olive oil.
How do you like it ? The whole team wishes you an excellent tasting! And to discover the other recipes, it’s here: