Buttered Jerusalem artichoke and sauteed mushrooms

(For 4 portions)

• ​2 punnets Garden cress
• 4 pieces Citra Leaves
• 4 pieces BlinQ Blossom
• 600gr Jerusalem artichoke
• A dozen sauteed mushrooms
• 50gr clarified butter
• 300ml vegetable stock 
• 2 pinches ground white pepper

• Peel and slice 500gr of the Jerusalem artichoke with a mandoline. 
• Brush each slice with the clarified butter and stack them on top of each other. 
• Cook the slices in an oven at 220°C for 15 minutes, placed upright in an oven dish, with another oven dish on top to prevent that the slices fall. 
• Peel the rest of the Jerusalem artichoke and cut it into wedges. Now cook the wedges in an oven tray with a drizzle of butter at the same time as the oven dish.
• Wash, trim and cook the mushrooms face down in a frying pan with a drizzle of clarified butter. Keep for later. 
• Using a high-speed blender, blend the cooked Jerusalem artichoke pieces with the vegetable broth, a punnet of freshly cut Garden cress and two pinches of ground white pepper.
• Once cooked, carefully remove the stacks from the oven dishes, lay them down and lightly burn them with a blowtorch.
• Serve with a Garden Cress sauce, sautéed mushrooms, Citra Leaves, BlinQ Blossom and freshly cut Garden Cress.

Recipe: Franck Pontais