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.
This recipe from Alexandre L'Horphelin, chef of the Skáli restaurant in Rives-en-Seine, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparationtime: 40 min
- Cooking time: 1 h 25
Ingredients for Alexandre L' Horphelin 'svegetable roast
- 200 g Jerusalem artichokes
- 5 nori leaves (1 for the purée and 4 for the roast )
- 1 green cabbage
- 1 bunch new garlic
- 1 bunch chives
- 1 bunch new leeks
- 2 artichoke bottoms
- spinach, washed
- 1 black radish
- A few stalks of celery
- Olive oil
- Salt and pepper
Steps for Alexandre L' Horphelin 'svegetable roast
- Vegetables: Peel and immerse the Jerusalem artichokes in boiling salted water for 30 min. Clean and cook the leeks, chives and new garlic (without cutting) in boiling water for 10 min. Do the same with the kale leaves, then the artichokebottoms . If possible, keep the same cooking water, except for the Jerusalem artichokes. Slice the black radish.
- To assemble the roasts: Lay a sheet of nori flat. Arrange the new garlic,celery sticks, chives, new leeks, black radish and artichokes lengthwise, as you would a maki . Roll up the nori sheet. Repeat to make 4 vegetable rolls. Lay the kale leaves flat on your work surface, then the spinach leaves ontop. Season to taste. Place the vegetablemaki ontop.Roll up tightly to form vegetable roasts. Place in the oven at 180°C for 10 min on a convection heat setting.
- Sauce: Mix the Jerusalem artichokes with a little olive oil, salt, pepper and the last nori leaf . Adjust seasoning to taste.
- Arrange the sauce on the plate, then arrange the roasts on top.
Has this recipe inspired you to discover the cuisine of Alexandre L'Horphelin? Read the Gault&Millau review of Skáli.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
