Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
© L.RANNOU
A variation on carrots
At Le Sous-Sol restaurant, Thibaud Schouten works on a simple dish based around a single product: the carrot, for which he offers a wide range of textures and flavors to discover.
Serves 6
Preparation time: 25 min
Cooking time : 40 min
Rest : 6 days
- 12 carrot tops
- 10 cl homemade (or store-bought) carrot juice
- 1 lemon (juice)
- 10 cl olive oil
- 3 g coarse salt
- 50 g chopped hazelnuts
- 50 cl 35% cream
- 1 tsp honey
- 20 g butter
- Fine salt
1 - Lacto-fermented carrots: cut 2 carrots fairly finely with a mandolin or knife, then place in a jar with coarse salt (22 g per 1 kg). Mix well and press into the jar. Leave at room temperature for around 6 days.
2 - The mousseline: peel the carrots, retaining the tops. Dice 6 carrots, then cook them in a saucepan, sweating them in butter with a little salt. Cover with cream and cook over a low heat for 30 minutes. Blend the mixture, adding the juice of one lemon. Set aside in a cool place.
3 - Carrot leaf pesto and juice : wash the carrot leaves, then blend them with the olive oil. Season and chill. If you have a juicer, juice 2 carrots (or use store-bought carrot juice). Reduce the carrot juice by half, then chill.
4 - Roasted carrots : in a saucepan or frying pan, place 4 carrots with a base of water, a spoonful of honey, a knob of butter and a little salt. Cover and cook for 5 to 6 minutes. Remove the lid and allow the carrots to color as the liquid reduces.
5 - To serve: place a spoonful of carrot mousseline in the center of the plate, then add the roasted carrots, cut in half, on top of the mousseline. Sprinkle your dish with hazelnuts and fermented carrots. Pour the carrot juice and tops pesto around. Garnish with tops and other fresh herbs.
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