Discovering the forgotten vegetables

By Gruber Julien

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Corned Beef Scouse

Shepherd's Pie (beef mince)

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

For the soup:
Cut into pieces the Jerusalem artichokes, potatoes and onions. Sauté in butter with a spoon of sugar and salt. Add the white wine and reduce. Add milk, cream, water and vegetable stock and pepper and cook for 25 minutes.

After cooking, blend the soup and keep warm.

For the sautéed vegetables: Cut the carrots, celery, shallots and garlic into cubes. Sauté in butter and moisten with vermouth until all the vegetables are cooked.

For the prawn dumplings: Mix the prawns with olive oil, egg white, salt, pepper, cayenne pepper and chervil. Prepare the prawn balls, dip in breadcrumbs with curry and sauté it in olive oil.

Parsnip Ice-cream: Make the syrup with water, salt, pepper and stabiliser for ice-cream. Add the parsnips, mashed with milk and cayenne pepper. Make in an ice cream maker and keep in the freezer.

Mint olive oil: Infuse fresh mint in olive oil.

Step 2

Pour the creamy soup in a bowl, add a few drops of the olive oil and a tablespoon of sautéed vegetables. Prick two prawn dumplings and one unshelled prawn. Serve with a scoop of parsnip ice cream.