Jerusalem artichoke risotto with shallot, pumpernickel crumble, cress

Ingredients for 4 persons:

  • 400 g Jerusalem artichokes
  • 2 slices of pumpernickel bread
  • 1 punnet of cress
  • 150 g Légumaise Périgord
  • 1 to 2 shallots
  • Rapeseed oil
  • Black pepper from the mill
  • Sea salt

Peel Jerusalem artichokes (except for 1 piece) and cut into small cubes of up to half a centimetre. Peel and chop shallot. Stew this together with some rapeseed oil. Season with pepper and sea salt. Cook until crispy.
Dry the bread in an oven at 100°C. Then cut and chop into a pumpernickel crumble.
Divide the warm risotto on the plates, divide the crumble and the cress over it.
Peel the last Jerusalem artichoke and grate some raw Jerusalem artichoke over the dishes and spoon the Perigord  légumaise over it.

 Jerusalem artichoke risotto with shallot, pumpernickel crumble, cress
Jerusalem artichoke risotto with shallot, pumpernickel crumble, cress

Spinach-celeriac soup with garlic, hazelnut and linseeds

Ingredients for 4 persons: 

  • 100 g young spinach
  • 200 g celeriac cubes
  • 1 large onion
  • 1 clove of garlic
  • a few hazelnuts
  • linseed
  • black pepper from the mill
  • bay leaf powder
  • smoked sea salt

 Make a soup of celeriac, onion and garlic by cooking them with water and some smoked sea salt and bay leaf powder.  When the celeriac is cooked add the fresh spinach and hazelnut and blend into a soup.
Chop up some fresh spinach.
Divide warm soup between the 4 bowls and finish with the spinach chiffonade & some lineseeds.

Spinach-celeriac soup with garlic, hazelnut and linseeds
Spinach-celeriac soup with garlic, hazelnut and linseeds

Mango turnip tartare with lime & dill on toast

Ingredients for 4 persons:

  • 1 ripe mango
  • 2 Turnips
  • Fennel seeds
  • 1 lime
  • A few sprigs of fresh dill
  • Olive oil
  • Black pepper, sea salt
  • Toasted bread

 
 Peel turnips & mango. Then cut everything into cubes.
Add some fennel seeds to taste, black pepper and salt, finely chopped dill, lime juice and a dash of olive oil.
Toast the bread and cut rectangularly.
Now place the tartare on the toasts and enjoy this aromatic finger food.

Mango turnip tartare with lime & dill on toast
Mango turnip tartare with lime & dill on toast