Mish-mash of roots and greens, served on artichoke dressing and pea pesto

Savoury recipe
Fabrice Prochasson

Fabrice Prochasson

Chef
Fabrice Prochasson, current president of the Toques Françaises Association, was born in Montargis in the Loiret and, encouraged by his mother, in 1982 discovered the world of gastronomy which he never...
  1. Artichoke dressing with avocado oil (240 g)

    Ingredients

    • Cornstarch - 6g
    • Dijon's mustard - 20g
    • Avocado oil - 35g
    • Sherry vinegar - 20g
    • Salt - 3g

    Add all of the ingredients together and mix.

  2. Truffle dressing (30 g)

    Ingredients

    • Truffle (juice) - 15g
    • tapenade - 20g
    • Sherry vinegar - 15g
    • Breaking truffles - 10g
    • Liquorice stick - QS

    Add all of the ingredients together and mix.

  3. Pea and rocket pesto (100 g)

    Ingredients

    • Frozen fruit purée 100% : Lemon - 3 g
    • Peas - 70g
    • Parmesan - 10g
    • Olive oil - 20g
    • Rocket - 5g
    • Salt - QS

    Blend the peas into a puree, add all the ingredients and blitz again.

    In this step

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    Frozen fruit purées
  4. Garnish

    Ingredients

    • Broad beans - 8g
    • Peas - 8g
    • Mangetout peas - 10g
    • green asparagus - 1
    • Yellow and pink slant-cut carrots - 15g
    • Potato vitelotte - 25g
    • Turnip (mini) - 2
    • Hazelnut oil - 10g
    • Smoked salt - QS

    Blanch the vegetables. Season the vegetables with the hazelnut oil and a little smoked salt for each plate.

  5. Assortment of raw vegetables and salads

    Ingredients

    • beet bicolor - 12g
    • Mushrooms - 12g
    • Rocket - 12g
    • Tomato - 12g
  6. Finishing

    Pour the artichoke vinaigrette in the middle of the plate then add the truffle dressing. Apply a brush stroke of the pea pesto around each side.
    Add the rocket, then decorate with the blanched vegetables, arranging them to make the most of the colours and textures of the different raw/cooked vegetables. Finish with the aniseed shoots.

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