Today we decided to put something different on the menu, Veal Fillet on Jerusalem Artichokes, Savoy Cabbage, Fingerling Potatoes and Mange Touts. Really nice to do something different for a change.
The Jerusalem Artichokes were just beautiful, a not so often used vegetable. It is often called Sunchokes or in French Topinambour. It is a root, looking a little bit like Ginger but having its own lovely flavour. It has some nuttiness and is a little bit tart, very nice and refreshing.
One has to put the peel roots strait in some water with a bit of lemon. Then I usually just cook it in salt water till soft and puree it. Then I add a bit of pureed potatoes to give it a bit more substance.
The Savoy Cabbage is just shredded, quickly blanched and tossed in EV Olive Oil, tiny bit of Shallots......roast the veal fillet, keeping it whole and then just slice it......yes cooking is fun.
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