Starter: Millefeuilles with celery, Jerusalem artichokes and truffles
A treat, these millefeuille of our blogger Mercotte, with rare flavors of truffles and Jerusalem artichokes (whose taste is reminiscent of artichokes).
ingredients
2 beautiful truffles
5 cl of milk
5 cl of cream
5 cl of juice truffles
2 beautiful Jerusalem artichokes
1/4 celeriac with water
1 slice of lemon
5 cl of Madeira
5 cl of juice truffles
Preparation
The day before
Cut the ends and sides of the truffles to give them a cylindrical shape and have beautiful regular washers.
Mix milk, cream and juice truffles in an airtight box; add the slices of truffles and clippings.
Keep 24 hours in the refrigerator.
The same day
Cook the Jerusalem artichokes and celery root in boiling salted water with a slice of lemon. Check the cooking with a spade, keep them a little firm.
Slice them finely and then cut into rounds with a grooved cookie cutter.
Drain the slices of truffles.
Take some of the maceration liquid to finely mix the shavings, then return them to the rest of the maceration.
In a small saucepan, reduce to ice the madeira and the juice of truffles (ie until the liquid becomes almost dry), add the mixed mixture, allow to thicken, adjust the seasoning to salt.
Dress the millefeuilles by alternating a slice of Jerusalem artichoke, a slice of truffle, a slice of celery a slice of truffle etc.
Top with sauce, serve as a continuation!
