Inspired by Ratatouille: The Adventure at Disneyland Paris
Recipe for 6 persons
2 yellow carrots
1 celery root (half for processing and the other for assembly)
3 Jerusalem artichokes
1 white beet
2 round turnips
1 sweet potato
Salt / freshly ground pepper
• Wash and peel all your vegetables.
• Cut the vegetables into large cubes with a knife.
• Fry the Jerusalem artichokes, celery, white beet, round turnip, yellow carrot, and pumpkin separately in olive oil. Pay attention to each vegetable as pumpkin will require less cooking time than the carrots for example. All the vegetables must remain a little crunchy.
• Cut your sweet potato and the celery into 5 mm slices using a mandolin, then a 3cm cookie cutter. Bring a large pot of water to boil, add salt, and blanch your sweet potato and celery rings for 1 minute. Pour them into ice cold water and pat them dry.