JERUSALEM ARTICHOKE VELOUTÉ WITH BACON & A PARMESAN TILE

SERVE IT HOT WITH A GLASS OF SAINT-EMILION WINE!

Starter

Number of servings

min.

Preparation time

min.

Cooking time

ingredients

500g of Jerusalem artichoke

1 carrot

10 slices of bacon cut into dice

150g of Parmesan

Some salty butter

1 stock cube

Parsley, curry powder, salt and pepper

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preparation

Fry the bacon in a pan for 10 minutes (without salt or pepper). Keep aside.
Put the carrots and Jerusalem artichokes, peeled and cut into chunks, covered in water to boil .
Add some salt, pepper, 3 pinches of curry powder and the stock cube. Cook for 30 minutes.
Drain the cooked vegetables. Mix everything. Put the mixture into a verrine. Add pieces of chopped bacon into the velouté. Grate the Parmesan.
On a greaseproof paper, place a few small piles of Parmesan. Place it in a 180 C preheated oven for 3 minutes. Leave to cool. Place the tile on the preparation.

Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)

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