Glazed Yacon steak with pear, chervil sauce and crispy sweet pepper rings

We’re Smart by Frank Fol – The Vegetables Chef®

Serves: 4
Course: Main dish
Preparation time: 20 minutes
Techniques: Deep frying, Boiling, Coating, Raw

Ingredients

  • 1 ripe Durondeau pear
  • 4 tbsp pear syrup (or pear molasses)
  • 1 large red Morado yacon
  • 1 long red sweet pepper
  • 20 g fresh chervil
  • A splash of sherry vinegar
  • 200 ml rapeseed oil
  • Freshly ground black pepper
  • Coarse sea salt

Preparation

Yacon

  • Peel the yacon and cut into 4 steaks.
  • Boil for at least 45 minutes with a lid on, in salted water.
  • Remove, pat dry with kitchen paper, and pan-fry on both sides in a little rapeseed oil until golden.
  • Add the pear syrup and spoon over the steaks while glazing on a low heat, turning occasionally until they start to caramelise. Be careful not to let it burn.

Chervil vinaigrette & pear

  • Finely chop the chervil. Blend with the remaining rapeseed oil, a splash of sherry vinegar, and a little of the yacon cooking liquid until you get a smooth green sauce.
  • Wash the pear, slice into thin wedges and then into fine matchsticks. Sprinkle with a little sherry vinegar and let rest.

Sweet pepper

  • Remove the crown and seeds from the pepper and cut into rings.
  • Deep-fry the rings at 160 °C until lightly golden. Drain on kitchen paper and season with a pinch of salt.

Finishing

  • Spread some cold chervil sauce on each plate.
  • Place a warm yacon steak in the centre.
  • Garnish with the pear matchsticks, fresh chervil, and the crispy pepper rings.

💡 Tip: Add a little goat cheese to each plate for a tangy counterbalance to the sweetness of the pear syrup.

 

Glazed Yacon Steak with Pear, Chervil Sauce and Crispy Sweet Pepper Rings